A simple and quick skillet meal with tender chicken scampi over perfectly cooked buttery, garlic Parmesan rice.
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*
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.