2 boneless, skinless chicken breasts cut into bite sized pieces
1 tablespoon butter
1/2 cup carrot - sliced
1/2 cup celery - sliced
1/2 cup bell pepper - cut into 1/2 inch pieces
1/4 cup onion - chopped (about the size of the bell pepper pieces)
1 clove garlic - minced or crushed
1 cup heavy cream
1/4 cup grated parmesan cheese - the real stuff - (more or less depending on your tastes)
2 green onions - thinly sliced
salt and pepper to taste

Melt the butter in a frying pan and add the chicken, garlic and vegetables. Stirfry until the chicken is done and the vegetables are just starting to become tender (still a little crunchy). Add the cream and bring to a slight boil. Add the parmesan cheese and simmer until the cheese is melted and the sauce is slightly thickened. If necessary, thicken with a little corn starch and water. You don't want it real thick, but not runny either. Mix in green onions. Serve over rice or pasta. Serves 4.

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