CHICKEN RISOTTO

6 tablespoons butter or margarine, divided
1 lb. chicken breasts, boned, skinned and cut into strips
1 1/2 cups rice
1 clove garlic, minced
1/4 lb. mushrooms, sliced
3 green onions, thinly sliced
3 cups chicken broth
1 teaspoon basil
1 cup (4 oz.) cheddar cheese, shredded

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



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