Chicken with Garlic Parmesan Rice (aka crack rice)

Ingredients

• 1 lb chicken tenders
• Salt and pepper for seasoning
• ½ tsp garlic powder
• 2 tbsp olive oil
• ½ cup butter (1 stick)
• 2 tbsp minced garlic
• ¼ tsp red pepper flakes
• 1 tsp salt, divided
• ½ cup dry white wine
• 1½ cups uncooked white rice
• 3 cups chicken broth
• ½ cup parmesan cheese (grated or shredded)

Directions

1. Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside, covered.
2. Add butter, garlic, red pepper flakes, and ½ teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
3. Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
4. Add uncooked rice to skillet with remaining butter sauce. Stir well -- make sure rice is completely covered. Add chicken broth and remaining ½ teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking.
5. Once rice is done, stir a final time, cover with parmesan, and arrange chicken tenders over the top. Cover, remove from heat, and let stand for 5 minutes.
6. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving

The chicken is whatever. The rice is crack. I warned you.

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Original recipe: What's in the Pan

Posted by: Piera