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, divided

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

1. Season chicken tenders with salt, pepper and garlic powder. Heat olive

oil over medium heat in a large nonstick skillet. Sauté chicken tenders

until nicely browned and just cooked through. Remove chicken from

skillet, cover chicken then set aside.

2. 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).

3. Increase skillet temperature to medium-high then add white wine. Stir

vigorously with a wooden spoon to emulsify the wine into the butter. Cooka

nd stir for approximately 5 minutes or until mixture is reduced by half.

Remove and set aside 2 tablespoons of pan sauce to use later.

4. Add rice to skillet 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.

5. 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.

6. 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.