Chicken Scampi with Garlic Parmesan Rice (Recipe 44 of 150)

My whole life I thought "scampi" had lemon in it and was all about the lemon. I was today's years old to find out "scampi" actually means "shrimp" that is prepared or cooked, usually in garlic and butter. 

Huh. 

This recipe was OFF THE CHARTS delicious. What makes it especially delicious is the garlic. You MUST make sure you use fresh garlic (no jarred garlic for this recipe). The fresh garlic is part and parcel of the total flavor in this recipe. 

Watch your salt on it though. The recipe recommends seasoning throughout. Frankly, it was a little over salted for me. 

Don't skimp on the wine either. Use a wine you'd drink. It reduces nicely and leaves a nice flavor, so use a good wine. 

Chicken Scampi with Garlic Parmesan Rice

Recipe from South Your Mouth

Serves 4

• 1 lb. chicken tenderloins
• Salt and pepper
• 1/2 tsp garlic powder
• 2 T olive oil
• 1 stick butter, divided
• 2 T minced garlic
• 1/4 tsp red pepper flakes
• 1 1/2 tsp salt, divided  - this is a bit too much salt IMHO
• 1/2 c dry white wine
• 1 1/2 c uncooked white rice
• 3 c chicken broth
• 1/2 c fresh grated parmesan cheese

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

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).

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.

Add rice to skillet 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.

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.