The picture does not do this dinner justice. This was delicious and with it being gluten-free, Robby could enjoy it as well. I loved the flavor in the rice, garlic, butter, wine, and cheese. Who would not love that combination! This is going to be in our dinner rotation from now on. It does take a little bit of time, but it’s time well spent.
INGREDIENTS
- 1 lb. chicken tenders
- salt and pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 stick of butter- I used Earth’s Balance
- 2 Tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1/2 cup dry white wine
- 1 1/2 cups dry white rice
- 3 cups chicken broth
- 1/2 cup grated Parmesan
DIRECTIONS
Season chicken with salt, pepper and garlic powder. Heat olive oil over medium heat in a large non-stick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from the skillet. Cover chicken and set aside.
Add butter, garlic, pepper flakes and 1/2 teaspoon of salt into the skillet and sauté garlic for three minutes, don’t let the garlic get too brown.
Increase the skillet temperature to medium-high heat then add the white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for about 5 minutes or until mixture is reduced by half.
Add rice to the skillet then stir and cook for 3-4 minutes. It will absorb the butter mixture. Add the chicken broth and remaining 1 teaspoon of salt. Bring the mixture to a low boil then reduce heat to medium-low, cover the skillet and cook for 20 minutes or until rice is tender. Stir once or twice in the first 15 minutes.
Sprinkle the Parmesan over the rice and arrange the chicken tenders into the pan. Cover for 5 minutes to heat the chicken through. Remove from heat and serve warm.
Enjoy!
I found this recipe at www.southyourmouth.com
