Chicken Scampi with Garlic Parmesan Rice
Description
Instead of shrimp scampi try this chicken scampi for a nice change. It's quick, easy, delicious and is made in just one skillet.
Ingredients
1 lb. chicken tenders
salt and pepper, to taste
1/2 t. garlic powder
2 T. olive oil
1 stick butter (1/2 c.)
2 T. freshly minced garlic
1/4 t. crushed red pepper flakes
1 1/2 t. salt, divided
1/2 c. dry white wine
1 1/2 c. uncooked white rice
3 c. chicken broth/stock
1/2 c. freshly grated Parmesan cheese
freshly chopped parsley, if desired for garnish
Directions
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Season chicken tenders with garlic powder and salt and pepper, to taste.
Heat olive oil over medium heat in a large non-stick skillet; sauté chicken until browned and just cooked through. Remove chicken from skillet; cover; set aside.
Add butter, garlic, red pepper flakes and 1/2 t. salt to the skillet; sauté garlic for 3 minutes, not letting the garlic burn or become too brown. Increase temperature to medium-high; add white wine; stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for about 5 minutes or until mixture is reduced by half. Remove; set aside 2 T. pan sauce for later use.
Add rice to skillet; stir; cook for 3-4 minutes or until rice starts to brown just a bit. Add chicken broth/stock and remaining 1 t. salt. Bring mixture to a low boil; reduce heat to medium-low; cover pan; cook for 20 minutes or until rice is tender. Stir 1-2 times the first 15 minutes of cooking time but no more.
Sprinkle Parmesan cheese over rice; arrange chicken tenders in skillet over rice; drizzle reserved 2 T. pan sauce over chicken tenders; cover; remove from heat; let stand for 5 minutes.
Serve, garnished with more Parmesan cheese and chopped fresh parsley, if desired.
4 servings.