Ingredients: |
Ingredients: For the chicken scampi:
1 1/2 pounds boneless, skinless chicken tenders or thinly sliced breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
Chopped parsley for garnish
For the garlic parmesan rice:
1 tablespoon butter
1 teaspoon minced garlic
1 cup long grain white rice
2 cups chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
|
Directions: |
Directions:Prepare the chicken:
Season the chicken with salt, black pepper, and paprika.
Cook the chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden and fully cooked. Remove from skillet and set aside.
Make the sauce:
In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Deglaze and simmer:
Pour in white wine (or chicken broth), lemon juice, and red pepper flakes. Simmer for 3–4 minutes until the sauce reduces slightly.
Add butter and finish:
Stir in the butter until melted. Return the cooked chicken to the pan and coat with the sauce. Let it simmer for an additional 2 minutes.
Start the rice:
In a separate saucepan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
Cook the rice:
Add the rice and stir to coat. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and liquid is absorbed.
Finish the rice:
Stir in Parmesan cheese, and season with salt and pepper to taste.
Serve:
Plate the garlic parmesan rice and top with the chicken scampi. Spoon extra sauce over the chicken and garnish with chopped parsley. |
This recipe for Chicken Scampi with Garlic Parmesan Rice is from