Melt the butter in the pan, cook the chicken, remove and set aside.
Sauté the onion for ten minutes. Add the rice and stir to coat in the butter. Add the wine, and heat until reduced.
Add the stock one ladleful at a time and cook, stirring until absorbed and rice is tender. Add the chicken, basil and sundried tomatoes, mozzarella and heat through. Serve with salad.
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