Chicken Scampi With Garlic Parmesan Rice
Description
This dinner can be on your table in a little over 30 minutes. It's so easy and yummy, you'll add it to your meal rotation.
Ingredients
1 lb. chicken tenderloins (shrimp could be substituted)
salt and black pepper
1/2 t. garlic powder
2 T. olive oil
1/2 to 1 stick butter, divided
2 T. freshly minced garlic
1/4 t. crushed red pepper flakes
1 1/2 t. salt, divided
1/2 c. dry white wine * (or 1 T. lemon juice with enough chicken broth to make 1/2 c.)
1 1/2 c. uncooked white rice
3 c. chicken broth
1/2 c. freshly grated Parmesan cheese
Directions
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Season chicken tenders with salt, pepper and garlic powder.
Heat olive oil in a large non-stick skillet over medium heat. Sauté chicken until nicely browned and just cooked through. Remove chicken from skillet; cover chicken; 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 the skillet heat to medium-high; add the wine; stir vigorously to emulsify the wine into the butter. Cook and stir for about 5 minutes or until the mixture is reduced by half.
Remove; set aside 2 T. pan sauce for later use, leaving the remaining pan sauce in the skillet.
Add the rice to the skillet; stir; cook for 3-4 minutes or until the rice starts to brown a bit. Add the chicken broth and 1 t. salt.
Bring mixture to a low boil; reduce heat to medium-low; cover; cook 20 minutes or until the rice is tender, stirring one or two times the first 15 minutes of cooking but no more than that.
Sprinkle Parmesan cheese over the rice and arrange the chicken tenders in the skillet over the
rice. Drizzle the reserved 2 T. pan sauce over the chicken tenders. Cover; remove from heat; let stand for 5 minutes.
Serve, garnished with more Parmesan cheese and chopped fresh parsley.
4 servings.
*Chardonnay, Pinot Grigio or Sauvignon Blanc, not cooking wine.