A simple and quick skillet meal with tender chicken scampi over perfectly cooked buttery, garlic Parmesan rice.
INGREDIENTS
1/2 teaspoon garlic powder
1 stick butter (1/2 cup)
Salt and pepper
1/2 cup fresh grated Parmesan cheese
1/2 cup dry white wine
1 1/2 cups uncooked white rice
1 1/2 teaspoons salt, divided
1/4 teaspoon red pepper flakes
1 lb. chicken tenderloins
2 tablespoons olive oil
3 cups chicken broth
2 tablespoons minced garlic*
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, and half a teaspoon of salt to the pan, then fry the garlic for 3 minutes (don’t let the garlic burn or become very brown).
Raise the skillet to medium, then add white wine. Stir vigorously with a wooden spoon to emulsify the wine in the butter. Cook and stir for 5 minutes, or until the mixture is halved. Set aside two tablespoons of sauce for later use.
Add the rice and the remaining butter sauce to the pan, then stir and cook for 3-4 minutes, or until the rice starts to brown. Add chicken broth and 1 teaspoon of salt. Boil the mixture, then reduce the heat to medium and low, cover the pot, and cook for 20 minutes or until the rice becomes tender.
Stir once or twice during the first 15 minutes of cooking, but do not exceed this time.
Sprinkle parmesan over rice then arrange chicken tenders in a skillet over rice. Drizzle reserved 2 tablespoons of the pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish the dish with more parmesan and chopped fresh parsley if desired.
NOTES
Use completely fresh minced garlic in this recipe. Things in the jar are different.
I really don’t think you can replace white wine with anything, but if necessary, mix a tablespoon of lemon juice with extra chicken broth to make 1/2 cup.
Feel free to use shrimp instead of chicken!
I don’t know if this can be made with mint rice or brown rice, because I haven’t cooked any kind of rice.
I don’t know how to turn it into a slow cooker.
As people often ask, I don’t use any particular brand or variety of wines. I often use Chardonnay because this is my favorite of Chardonnay, but Cabernet Sauvignon and Sauvignon Blanc are great too.
Don’t use “cooking wine” (known as not using wine not suitable for cooking) is a good suggestion, but you don’t have to go bankrupt. I usually spend a bottle of about ten dollars to buy a bottle of wine in my kit. If you don’t drink alcohol, you might consider buying 4 small bottles of bottles (save the remaining packs for future use or give them to friends).
