Published Saturday, 09 October, 2010 by Claire Farquhar
Boil the rice in a pan, and leave to simmer.
Drop some butter into a large frying pan (woks work better), then add onions and lightly fry. Add chicken and garlic then cook until there is no pink. Add mushrooms and simmer.
Once chicken is thoroguhly cooked, add thue cream and crumble the stock cube into the mixture. Simmer until sauce thickens.
Add Basil and mix.
Once ready, drain the rice and create a bed on a plate with rice. Then pour over the chicken creamy mixture, then Serve and Enjoy!