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1
In 10-inch nonstick skillet heat oil over high heat. Sprinkle both sides of chicken breasts with paprika; add to hot skillet. Immediately reduce heat to medium-high; cover and cook 4 minutes.
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2
Meanwhile, in 2-quart saucepan, place hot water; cover tightly. Heat to boiling. Stir in rice; remove from heat. Let stand 5 minutes.
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3
Turn chicken; cover and cook 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet; place on serving platter. Cover to keep warm.
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4
In same hot skillet, mix butter, lemon juice, basil and salt. If necessary, return to heat to melt butter.
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5
Place rice on serving platter; arrange chicken over rice. Spoon butter mixture over chicken.
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