1 lb. chicken tenders
Salt and pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup butter (1 stick)
2 tablespoons minced garlic
1/4 teaspoon red pepper flakes
1 teaspoons salt divided
1/2 cup dry white wine (such as Pinot Grigio)
1 1/2 cups white rice (uncooked)
3 cups chicken broth
1/2 cup Parmesan cheese (grated or shredded)
Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
Add uncooked rice to skillet with remaining butter sauce. Stir well – make sure it’s completely covered. Add chicken broth and remaining 1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it’s cooking
Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Cover, remove from heat then let stand for 5 minutes.
Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.