Melt the butter in a large skillet over medium high heat.Add the chicken, season with salt and pepper and cook for 4-5 minutes.Add the garlic and mushrooms, saute for another 3-4 minutes.Add the rice and broth, bring to a boil. Reduce the heat to medium low, cover and simmer for 15 minutes, stirring occasionally.Add the parmesan and basil, cook for an additional 5 minutes or until rice is tender and liquid is absorbed.