Chicken Scampi with Garlic Parmesan Rice

Chicken Scampi with Garlic Parmesan Rice

Do you know that scammers are the real thing? I did not do! I did a little research before writing this recipe and found out that shrimp with garlic sauce is not just a way to make garlic shrimp, but it’s actually the original crustacean used in a popular dish (hence the name)!

WHO KNOW ?!

Scampi, which is actually the Italian scampo plural, is a very small lobster, also called the Dublin Bay prawns or Norwegian lobster found in the Mediterranean and northeast Atlantic from North Africa to Norway and Iceland.

Ingredients

1 lb. chicken tenderloins

1/2 teaspoon garlic powder

Salt and pepper

2 tablespoons olive oil

2 tablespoons minced garlic*

1 stick butter (1/2 cup)

1/4 teaspoon red pepper flakes

1/2 cup dry white wine

1 1/2 teaspoons salt, divided

1 1/2 cups uncooked white rice

3 cups chicken broth

1/2 cup fresh grated parmesan cheese

INSTRUCTIONS:

1. Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside.
2. 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).
3. 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.
4. Add rice to skillet with remaining butter sauce 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.
5. 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.

This articleis adapted from this site.