π§ππ Chicken Scampi with Garlic Parmesan Rice
π§ππChicken Scampi with Garlic Parmesan Rice
INGREDIENTS:
1 pound of chicken tenderloins
Salt and Pepper
1/2 teaspoon of garlic powder
2 tablespoons of olive oil
1 stick of butter (1/2 cup)
2 tablespoons of chopped garlic
1/4 teaspoon red bell pepper
1 1/2 teaspoon salt, divided
1/2 cup dry white wine
1 1/2 cups raw white rice
3 glasses of chicken stock
1/2 cup of freshly grated parmesan cheese
INSTRUCTIONS:
Season the chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Saute the chicken tenderloins until they are browned and freshly cooked. Remove the chicken from the pan, cover the chicken and set aside.
Add butter, garlic, pepper flakes, and 1/2 teaspoon of salt to the pan and saute the garlic for 3 minutes (don't let the garlic burn or turn too brown).
Increase the temperature of the pan to medium-high then add white wine. Mix vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for about 5 minutes or until the mixture is reduced by half. Remove and set aside 2 tablespoons of saucepan for later use.
Add rice to the pan with the remaining butter sauce, then stir and cook for 3-4 minutes or until the rice starts to brown slightly. Add chicken stock and remaining 1 teaspoon of salt. Bring to a boil, then reduce the heat to medium-low, cover the pan then cook for 20 minutes or until the rice is tender. Stir once or twice the first 15 minutes of cooking but not more than that.
Sprinkle the parmesan over the rice then arrange the chicken tender in a pan over the rice. Drizzle provided 2 tablespoons of saucepan on chicken tender. Cover, remove from the heat, then let stand for 5 minutes. Garnish the dish with more parmesan and chopped fresh parsley if desired.
NOTE:
Definitely use fresh chopped garlic in this recipe. The items in the jar are not the same.
I really don't think you should replace anything with white wine but if you have to, mix 1 tablespoon of lemon juice with additional chicken broth to measure 1/2 cup.
Don't hesitate using shrimp, not chicken!
Because people often ask, I don't use certain brands or types of wine. I use chardonnay most often because that's what I tend to have but pinot grigio and sauvignon blanc are also good.
Don't use "cooking wine" (saying that you shouldn't cook with wine that isn't good enough to drink is a good suggestion) but you don't need to break the bank too. I usually spend about 10 dollars a bottle for the wine I store. If you don't drink wine, consider buying 4 mini bottle packages (save the remaining bottle for the next recipe or give it to a friend).
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