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 c. (4 oz.) shredded Cheddar cheese

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned. Remove chicken. Add remaining butter, rice and garlic to skillet and cook, stirring constantly until rice is browned, 5 minutes. Add mushrooms and green onion. Continue cooking, until mushrooms are tender, 2 minutes.

Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 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. Makes about 6 servings.