Ingredients: 1 cup of chicken
– One pound of thinly sliced, skinless, boneless chicken breasts
– Season with salt and pepper.
– Two tsp olive oil
– Four minced garlic cloves
– One-half cup chicken stock
– One lemon’s juice
– One-fourth cup white wine (extra)
– Two tsp unsalted butter
– Two teaspoons of freshly chopped parsley
In regards to the Garlic Parmesan Rice:
– One cup of white long-grain rice
– Two cups chicken broth – Two minced garlic cloves
– 1/4 cup of Parmesan cheese, grated
– Season with salt and pepper – Garnish with finely chopped fresh parsley
How to Cook: For the Chicken:
1. Use salt and pepper to season the chicken strips.
2. Heat the olive oil in a big pan over medium-high heat.
3. Add the spiced chicken strips to the pan and cook, turning occasionally, for 3–4 minutes on each side, or until cooked through and golden brown.
4. Take out and put aside the chicken from the pan.
5. Add the minced garlic to the same pan and sauté for 1 minute, or until fragrant.
6. Add the lemon juice, white wine (if using), and chicken stock, scraping off any browned pieces from the skillet’s bottom.
7. Simmer to gently decrease the liquid for three to four minutes.
8. Add butter and stir until it melts and blends well.
9. Place the cooked chicken back in the pan and toss it to evenly cover it with sauce.
10. Just before serving, top the chicken with chopped parsley.
In regards to the Garlic Parmesan Rice:
1. Place rice, chicken broth, and minced garlic in a medium-sized pot.
2. Increase the heat to a boil and then lower the temperature to a simmer.
3. Once the rice is soft and the liquid has been absorbed, cover and boil for 15 to 20 minutes.
4. Take off the stove and mix in the grated Parmesan cheese.
5. To taste, add salt and pepper for seasoning.
To Assist:
1. Spoon or pour the garlic parmesan rice onto plates.
2. Place chicken scampi on top and drizzle some sauce over the rice and chicken.
3. Add freshly cut parsley as a garnish.
4. Present right away and enjoy!