Bombay Chicken and Rice

3 cups water
1 1/2 cups rice
1 1/2 to 2 pounds skinless boneless chicken breasts
1/2 cup flour
salt and pepper, to taste
4 tablespoons butter or margarine, divided
1/2 onion, thinly sliced
1/2 package sliced mushrooms
1/4 cup pine nuts
1/4 cup sweetened coconut flakes
1/4 cup orange juice
1/2 cup raisins (plumped in hot water & drained)
1 1/2 to 2 teaspoons curry powder
2 naval oranges, peeled and sliced into rounds
1/2 cup seedless red grapes, sliced in half

Boil water. Add rice, and simmer 20 minutes. Season flour with salt and pepper. Dredge chicken in flour. Place 2 tablespoons of butter in a large skillet over a medium-high heat. When butter is melted, add chicken breasts and brown breasts on both sides. Remove chicken from the pan and keep warm. Add remaining 2 tablespoons of butter to the skillet and cook mushrooms and onions until onions are translucent and mushrooms are soft. Add cooked rice, pine nuts, coconut, orange juice, raisins, and curry powder to the skillet. Mix well. Transfer rice mixture to a large ungreased pyrex pan. Place chicken on top of rice. Top each piece of chicken with 1-2 orange slices. Scatter red grapes over the top of the entire dish. If you have any extra oranges, squeeze some juice from them on top of chicken. Bake at 350 degrees until chicken is cooked through.