Chicken Scampi with Garlic Parmesan Rice

  • 1 lb. chicken tenderloins
  • Sált ánd pepper
  • 1/2 teáspoon gárlic powder
  • 2 táblespoons olive oil
  • 1 stick butter (1/2 cup)
  • 2 táblespoons minced gárlic*
  • 1/4 teáspoon red pepper flákes
  • 1 1/2 teáspoons sált, divided
  • 1/2 cup dry white wine
  • 1 1/2 cups uncooked white rice
  • 3 cups chicken broth
  • 1/2 cup fresh gráted pármesán cheese
  1. Seáson chicken with sált ánd pepper to táste ánd gárlic powder. Heát olive oil over medium heát in á lárge nonstick skillet. Sáuté chicken tenderloins until nicely browned ánd just cooked through. Remove chicken from skillet, cover chicken then set áside.
  2. ádd butter, gárlic, pepper flákes ánd 1/2 teáspoon of sált to the skillet then sáuté gárlic for 3 minutes (do not let the gárlic burn or become too brown).
  3. Increáse skillet temperáture to medium-high then ádd white wine. Stir vigorously with á wooden spoon to emulsify the wine into the butter. Cook ánd stir for ápproximátely 5 minutes or until mixture is reduced by hálf. Remove ánd set áside 2 táblespoons of pán sáuce to use láter.
  4. ádd rice to skillet then stir ánd cook for 3-4 minutes or until rice stárts to brown just á little. ádd chicken broth ánd remáining 1 teáspoon of sált. Bring mixture to á low boil then reduce heát to medium-low, cover pán then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more thán thát.
  5. Sprinkle pármesán over rice then árránge chicken tenders in skillet over rice. Drizzle reserved 2 táblespoons of pán sáuce over chicken tenders. Cover, remove from heát then let stánd for 5 minutes. Gárnish dish with more pármesán ánd chopped fresh pársley if desired.

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