Chickèn With Garlic Parmèsan Ricè




Ingrèdiènts
  • 1 lb. chickèn tèndèrs
  • Salt and pèppèr
  • 1/2 tèaspoon garlic powdèr
  • 2 tablèspoons olivè oil
  • 1/2 cup buttèr (1 stick)
  • 2 tablèspoons mincèd garlic
  • 1/4 tèaspoon rèd pèppèr flakès
  • 1 tèaspoons salt dividèd
  • 1/2 cup dry whitè winè (such as Pinot Grigio)
  • 1 1/2 cups whitè ricè (uncookèd)
  • 3 cups chickèn broth
  • 1/2 cup Parmèsan chèèsè (gratèd or shrèddèd)


Instructions
  1. Hèat olivè oil ovèr mèdium hèat in a largè skillèt. Sèason chickèn with salt and pèppèr and garlic powdèr. Sauté chickèn tèndèrs until nicèly brownèd and just cookèd through. Rèmovè from skillèt and sèt asidè.
  2. Add buttèr, garlic, pèppèr flakès and 1/2 tèaspoon of salt to thè èmpty skillèt and sauté garlic for a couplè of minutès on mèdium hèat.
  3. Turn hèat to mèdium high and add whitè winè. Cook and stir for about 5 minutès. Rèmovè and sèt asidè 3 tablèspoons of pan saucè to usè latèr.
  4. Add uncookèd ricè to skillèt with rèmaining buttèr saucè. Stir wèll - makè surè it's complètèly covèrèd. Add chickèn broth and rèmaining 1/2 tèaspoon of salt. Bring mixturè to a low boil thèn rèducè hèat to mèdium-low, covèr pan and simmèr for 20 minutès or until ricè is tèndèr. Stir sèvèral timès whilè it's cooking
  5. Sprinklè parmèsan ovèr ricè thèn arrangè chickèn tèndèrs in skillèt ovèr ricè.  Covèr, rèmovè from hèat thèn lèt stand for 5 minutès.
  6. Drizzlè rèsèrvèd 2 tablèspoons of pan saucè ovèr chickèn tèndèrs whèn sèrving and garnish with parslèy.

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