CHICKEN SCAMPI WITH GARLIC PARMESAN RICE

CHICKEN SCAMPI WITH GARLIC PARMESAN RICE

INGREDIENTS

1 pound Chicken Tenderloin

Salt and pepper

1/2 teaspoon garlic powder

tablespoons of olive oil

1 cup oil (1/2 cup

2 tablespoons minced garlic

1/4 teaspoon red pepper

1 1/2 teaspoons of salt, divided

1/2 cup dry white wine

1 1/2 cups raw white rice

3 cups chicken stock

1/2 cup fresh grated parmesan

INSTRUCTIONS

How to cook chicken with garlic and parmesan

1. Season the chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large non-stick pan. Fry the chicken tenderloins until they are browned and sautéed. Remove the chicken from the pan, cover the chicken and set aside.
2. Add oil, garlic, pepper flakes and 1/2 teaspoon of salt to the pan, then fry the garlic for 3 minutes (do not let the garlic burn or become too brown).
3. Increase the temperature of the pan to medium and add white wine. Stir vigorously with a wooden spoon to emulsify the wine in butter. Cook and stir for about 5 minutes or until the mixture is halved. Remove and set aside 2 tablespoons of sauce for the pan to use later.
4. Add rice to the pan with the remaining oil sauce, then mix and cook for 3-4 minutes or until the rice begins to brown a little. Add chicken stock and the remaining 1 teaspoon of salt. Bring the mixture to a boil, then reduce heat to medium-low, cover, then cook for 20 minutes or until rice is soft. Stir once or twice the first 15 minutes of cooking, but nothing more.
5. Sprinkle parmesan with rice, then put the chicken in a rice pan. Drizzle reserved 2 tablespoons of frying pan sauce for chicken tenders. Cover, remove from heat and let stand for 5 minutes. Garnish with plenty of Parmesan and chopped fresh parsley, if you like.

This article is adapted from this site.