6 tbsp. butter
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped
3 c. chicken broth
1 tsp. basil
1/4 c. shredded Cheddar cheese

In large skillet melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly until chicken is browned, about 5 minutes. Remove chicken from skillet.

Add remaining butter, rice and garlic to skillet and cook stirring constantly until rice is browned, about 5 minutes. Add mushrooms and onions. Continue cooking, stirring occasionally until mushrooms are tender, about 2 minutes.

Stir in chicken broth and basil. Bring to a boil and simmer 5 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Serves 6.