6 tbsp. butter
1 lb. chicken breasts, boned, skinned, cut in strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced (optional)
3 green onions, chopped
3 c. chicken broth or bouillon
1 tsp. basil
1 c. (4 oz.) shredded Cheddar cheese

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium, stirring constantly, until browned, about 5 minutes. Remove chicken. Add remaining butter, rice and garlic and cook, stirring constantly until rice is lightly browned, about 5 minutes. Add mushrooms and green onions.

Continue cooking, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil. Cover and simmer 15 minutes. Gently stir in chicken and continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes 6 servings.