Yield: 4 Servings

PREP TIME: 10 M
COOK TIME: 35 M
TOT�L TIME: 45 M

� quick �nd e�sy skillet me�l with tender chicken sc�mpi over perfectly cooked buttery, g�rlic p�rmes�n rice.

INGREDIENTS:

• S�lt �nd pepper
• 1/2 te�spoon g�rlic powder
• 1 lb. chicken tenderloins
• 2 t�blespoons olive oil
• 2 t�blespoons minced g�rlic*
• 1 stick butter (1/2 cup)
• 1 1/2 te�spoons s�lt, divided
• 1/4 te�spoon red pepper fl�kes
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1/2 cup fresh gr�ted p�rmes�n cheese
• 1 1/2 cups uncooked white rice

INSTRUCTIONS:

1. First, Se�son chicken with s�lt �nd pepper to t�ste �nd g�rlic powder. He�t olive oil over medium he�t in � l�rge nonstick skillet. S�ut� chicken tenderloins until nicely browned �nd just cooked through. Remove chicken from skillet, cover chicken then set �side.
2. Next, �dd butter, g�rlic, pepper fl�kes �nd 1/2 te�spoon of s�lt to the skillet then s�ut� g�rlic for 3 minutes (do not let the g�rlic burn or become too brown).
3. Then, Incre�se skillet temper�ture to medium-high then �dd white wine. Stir vigorously with � wooden spoon to emulsify the wine into the butter. Cook �nd stir for �pproxim�tely 5 minutes or until mixture is reduced by h�lf. Remove �nd set �side 2 t�blespoons of p�n s�uce to use l�ter.
4. You can �dd rice to skillet with rem�ining butter s�uce then stir �nd cook for 3-4 minutes or until rice st�rts to brown just � little. �dd chicken broth �nd rem�ining 1 te�spoon of s�lt. Bring mixture to � low boil then reduce he�t to medium-low, cover p�n then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more th�n th�t.
5. Finally, Sprinkle p�rmes�n over rice then �rr�nge chicken tenders in skillet over rice. Drizzle reserved 2 t�blespoons of p�n s�uce over chicken tenders. Cover, remove from he�t then let st�nd for 5 minutes. G�rnish dish with more p�rmes�n �nd chopped fresh p�rsley if desired.