Chicken with Parmesan Garlic Rice

Ingredients:

Directions:

1. Season the chicken tenders with salt, pepper, and garlic powder on both sides.
2. Heat oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes per side or until cooked through and an internal temperature of 165 degrees F is reached. Remove the chicken to a plate and cover with aluminum foil. Set aside.
3. Using the same skillet, melt the entire stick of butter over medium heat. Add the garlic, red pepper flakes, and ½ tsp salt. Stir to combine and sauté the garlic for about 30 seconds or until fragrant.
4. Increase the heat to medium-high and add the white wine. Stir to combine and scrape any burnt pieces off the bottom of the skillet. Cook for about 5 minutes or until the mixture has reduced by half.
5. Add the rice to the skillet and stir to combine.
6. Add the chicken broth and the remaining 1 tsp salt and stir to combine.
7. Bring the mixture to a boil then reduce the heat to medium-low and cover. Let simmer for 15-20 minutes or until the rice is tender.
8. Once the rice is tender, remove from the heat. sprinkle about ½ cup parmesan over the rice. Arrange the chicken tenders on top. Cover and let stand for 3-4 minutes.
9. Remove the cover and serve immediately. Garnish with additional parmesan cheese and fresh chopped parsley. Enjoy!