Chicken Scampi with Garlic Parmesan Rice
INGREDIENTS:
- 1 lb. chicken tenderloins
- Salt and pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 stick butter (1/2 cup)
- 2 tablespoons minced garlic*
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1/2 cup dry white wine
- 1 1/2 cups uncooked white rice
- 3 cups chicken broth
- 1/2 cup fresh grated parmesan cheese
INSTRUCTIONS:
- Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat
- in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked
- through. Remove chicken from skillet, cover chicken then set aside.
- Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3
- minutes (do not let the garlic burn or become too brown).
- Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden
- spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until
- mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.
- Add rice to skillet with remaining butter sauce then stir and cook for 3-4 minutes or until rice
- starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt. Bring mixture to
- a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is
- tender. Stir once or twice the first 15 minutes of cooking but not more than that.
- Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2
- tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5
- minutes. Garnish dish with more parmesan and chopped fresh parsley if desired.
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