Скачать или смотреть Chicken Scampi with Parmesan Rice - Family Style

1 lb. chicken tenders

salt & pepper, to taste

½ teaspoon garlic powder

2 tablespoons olive oil

1 stick, unsalted butter (1/2 cup)

2 tablespoons minced garlic, fresh or prepared

¼ teaspoon red pepper flakes

1 ½ teaspoons salt, divided

½ cup dry white wine

1 ½ cups uncooked 4Sisters white rice (can use leftover cooked white rice)

3 cups chicken broth

½ cup grated or shaved parmesan cheese

3 green onion tops, chopped for garnish


Pat chicken with paper towels to absorb moisture a crisp sear. Season chicken with salt & pepper, to taste, and garlic powder. Heat olive oil over medium heat in a large skillet (we like a cast iron to give it a good crunch). Sauté the chicken tenders until browned and cooked (about 3-4 minutes per side). Remove from the skillet and set aside, covered.

Add butter, garlic, red pepper flakes, and ½ teaspoon of salt to the skillet and sauté the garlic for a few minutes, do not brown.

Increase to medium high heat and add 3 cups of chicken broth & white wine. Stir with a wooden spoon to blend the butter, chicken broth, & wine. Cook & stir about 3 minutes or until reduced by half, bringing to a boil. Remove from heat and save 2 tablespoons of the sauce for later.

Add the uncooked rice to the skillet, reduce heat to low, cover and cook about 15-20 minutes. Remove from heat and let rice mixture rest for 5 minutes.

Sprinkle parmesan cheese over the rice mixture in the skillet. Top with cooked chicken tenders. Drizzle with 2 tablespoons of reserved sauce.

Serve, topped with green onions & more parmesan cheese, right from the pan!

Serve 4-6

Cook time, about 40 minutes.


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