Chicken Scampi with Garlic Parmesan Rice

1 lb. chicken tenderloins
Salt and pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 stick butter (1/2 cup)
2 tablespoons minced garlic*
1/4 teaspoon red pepper flakes
1 1/2 teaspoons salt, divided
1/2 cup dry white wine
1 1/2 cups uncooked white rice
3 cups chicken broth
1/2 cup fresh grated parmesan cheese


  • 1. Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat
  • in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked
  • through. Remove chicken from skillet, cover chicken then set aside.

  • 2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3
  • minutes (do not let the garlic burn or become too brown).

  • 3. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden
  • spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until
  • mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.
  • 4. Add rice to skillet with remaining butter sauce then stir and cook for 3-4 minutes or until rice
  • starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt. Bring mixture to
  • a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is
  • tender. Stir once or twice the first 15 minutes of cooking but not more than that.
  • 5. Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2
  • tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5
  • minutes. Garnish dish with more parmesan and chopped fresh parsley if desired.
  • NOTES:
  • Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn’t the same.
  • I really don’t think you should substitute anything for the white wine but if you must, combine 1
  • tablespoon lemon juice with additional chicken broth to measure 1/2 cup.
  • Feel free to use shrimp instead of chicken!
  • Since folks often ask, I don’t use any particular brand or variety of wine. I most often use chardonnay
  • because that’s what I tend to have but pinot grigio and sauvignon blanc are great too.
  • Don’t use a “cooking wine” (the saying that you shouldn’t cook with wine that’s not good enough to
  • drink is great advice) but you don’t need to break the bank either. I usually spend about 10 bucks a
  • bottle for the wine I keep around. If you don’t drink wine, consider buying a 4-pack of mini bottles
  • (save the remaining bottles for future recipes or give them away to friends).

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