Orange-Rosemary Chicken With Wild Rice

8 boneless chicken breasts
4 cups cooked wild rice
1/4 cup crushed rosemary
3/4 cup dry vermouth
1/4 cup butter, melted
6 oz. frozen orange juice concentrate, thawed
1 cup flour
2 tsp. salt
1 tsp. pepper
1/4 cup vegetable oil

Line a 9x13 inch baking dish with the cooked wild rice. Combine 
flour and salt and pepper together in a bag. Place each chicken 
breast one at a time in the bag and shake well to coat each piece 
with the flour. Combine rosemary, vermouth, orange juice and butter 
together. Heat vegetable oil in a large skillet and brown each side 
of the chicken breasts. Pour rosemary mixture over chicken and 
simmer for 10-15 minutes; you may need to add a little water if 
mixture becomes too thick. Remove chicken from skillet and place 
over rice, pour dripping from the pan over the chicken and bake at 
350 degrees for 20 minutes.