CHICKEN SCAMPI WITH GARLIC PARMESAN RICE
CHICKEN SCAMPI WITH GARLIC PARMESAN RICE
INGREDIENTS
1 pound Chicken Tenderloin
Salt and pepper
1/2 teaspoon garlic powder
tablespoons of olive oil
1 cup oil (1/2 cup
2 tablespoons minced garlic
1/4 teaspoon red pepper
1 1/2 teaspoons of salt, divided
1/2 cup dry white wine
1 1/2 cups raw white rice
3 cups chicken stock
1/2 cup fresh grated parmesan
INSTRUCTIONS
How to cook chicken with garlic and parmesan
- Season the chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large non-stick pan. Fry the chicken tenderloins until they are browned and sautéed. Remove the chicken from the pan, cover the chicken and set aside.
- Add oil, garlic, pepper flakes and 1/2 teaspoon of salt to the pan, then fry the garlic for 3 minutes (do not let the garlic burn or become too brown).
- Increase the temperature of the pan to medium and add white wine. Stir vigorously with a wooden spoon to emulsify the wine in butter. Cook and stir for about 5 minutes or until the mixture is halved. Remove and set aside 2 tablespoons of sauce for the pan to use later.
- Add rice to the pan with the remaining oil sauce, then mix and cook for 3-4 minutes or until the rice begins to brown a little. Add chicken stock and the remaining 1 teaspoon of salt. Bring the mixture to a boil, then reduce heat to medium-low, cover, then cook for 20 minutes or until rice is soft. Stir once or twice the first 15 minutes of cooking, but nothing more.
- Sprinkle parmesan with rice, then put the chicken in a rice pan. Drizzle reserved 2 tablespoons of frying pan sauce for chicken tenders. Cover, remove from heat and let stand for 5 minutes. Garnish with plenty of Parmesan and chopped fresh parsley, if you like.
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