This was seriously soooo good!!!
This dish is a flavorful and satisfying meal that combines the simplicity of chicken tenders with the richness of garlic Parmesan rice. The creamy sauce and crispy chicken create a delightful combination.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Butter | 1/2 cup (1 stick) |
| Chicken tenders | 1 pound |
| Garlic powder | 1/2 teaspoon |
| Minced garlic | 2 tablespoons |
| Salt | 1 teaspoon (divided) |
| Red pepper flakes | 1/4 teaspoon |
| Uncooked white rice | 1 1/2 cups |
| Dry white wine (such as Pinot Grigio) | 1/2 cup |
| Grated or shredded Parmesan cheese | 1/2 cup |
| Chicken broth | 3 cups |
| Salt and pepper | To taste |
Instructions:
- Sear chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Sear until browned and cooked through. Set aside.
- Make sauce: In the same skillet, melt butter and sauté garlic and pepper flakes. Add white wine and cook for 5 minutes. Reserve 3 tablespoons of sauce.
- Cook rice: Add uncooked rice to the remaining butter sauce. Stir well. Pour in chicken broth and season with salt. Bring to a low boil, then reduce heat and simmer for 20 minutes, stirring often.
- Finish dish: Sprinkle Parmesan cheese over the rice and arrange chicken tenders. Cover and let stand for 5 minutes.
- Serve: Drizzle with reserved pan sauce and garnish with parsley. Enjoy!
