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.
