Quick Chicken Supper Skillet

Spread almonds in shallow pan. Toast at 350 degrees F for about 10 minutes or until almonds are a light, golden brown, stirring once or twice; cool. Dredge chicken in mixture of flour, seasoned salt, herb pepper and poultry seasoning. Heat butter and oil in 10-inch skillet. Brown chicken on both sides and remove from skillet. Sauté rice, onions, carrots, celery and mushrooms until vegetables are tender crisp, about 2 minutes. Stir in basil, 1/3 cup almonds and chicken broth. Place browned chicken over rice mixture. Bring to boil; cover; turn heat low and simmer 25 to 30 minutes or until rice and chicken are tender. Sprinkle with remaining 1/3 cup almonds and parsley to serve.