A quick and easy stir-fry of tender chicken scampi over perfectly cooked buttery garlic parmesan rice.
Scampi was most commonly sautéed in Italy with olive oil, garlic, and white wine. Although Italian immigrants in America replaced langoustines with shrimp, they retained the name and method of cooking "langoustines" and over the years have become a common menu item we are all familiar with. It has been changed.
INGREDIENTS:
- 1 pound chicken fillet
- salt and pepper
- Garlic powder 1/2 teaspoon
- 2 tablespoons olive oil
- 1 stick butter (1/2 cup)
- 2 tablespoons minced garlic*
- 1/4 teaspoon red pepper flakes
- 1 1/2 tsp salt
- 1/2 cup dry white wine
- 1 1/2 cups uncooked white rice
- 3 cups chicken broth
- 1/2 cup freshly grated parmesan cheese
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| Chicken Scampi With Garlic Parmesan Rice |
INSTRUCTIONS:
- Season the chicken with salt, pepper, and garlic powder. Heat olive oil in a large nonstick skillet over medium-high heat. Bake the chicken fillet until browned. Remove the chicken from the pan, cover the chicken and set aside.
- Add the butter, garlic, pepper flakes, and 1/2 teaspoon salt to the pan and sauté the garlic for 3 minutes (do not burn or overcook the garlic).
- Raise the temperature of the pan to medium to high, then add the white wine. Stir vigorously with a wooden spoon to emulsify the wine onto the butter. Cook and stir for about 5 minutes or until the mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce for later use.
- Add rice to the pan, stir, and cook for 3 to 4 minutes or until rice begins to brown slightly. Add chicken broth and the remaining 1 teaspoon salt. Bring mixture to a boil, reduce heat to medium-low, cover pot and cook for 20 minutes or until rice is tender. increase.
- Sprinkle the parmesan cheese over the rice and place the chicken breast cutlets on top. Drizzle 2 tablespoons of skillet sauce over the chicken tenders. Cover, remove from heat, and let stand for 5 minutes. Garnish with Parmesan cheese and chopped fresh parsley, if desired.
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