Chicken Scampi with Garlic Parmesan Rice
| For the Chicken | |
| 1 lb | boneless, skinless chicken breasts, sliced into thin strips |
| Salt and pepper, to taste | |
| 2 tbsp | olive oil |
| 4 cloves | garlic, minced |
| ½ cup | chicken broth |
| Juice of 1 lemon | |
| ¼ cup | white wine (optional) |
| 2 tbsp | unsalted butter |
| 2 tbsp | chopped fresh parsley |
| For the Garlic Parmesan Rice: | |
| 1 cup | long-grain white rice |
| 2 cups | chicken broth |
| 2 cloves | garlic, minced |
| ¼ cup | grated Parmesan cheese |
| Salt and pepper, to taste | |
| Chopped fresh parsley, for garnish |
| For the Chicken: |
| Season the chicken strips with salt and pepper. |
| In a large skillet, heat olive oil over medium-high heat. |
| Add the seasoned chicken strips to the skillet and cook for 3-4 minutes per side until golden brown and cooked through. |
| Remove the chicken from the skillet and set aside. |
| In the same skillet, add minced garlic and cook for 1 minute until fragrant. |
| Pour in chicken broth, lemon juice, and white wine (if using), scraping up any browned bits from the bottom of the skillet. |
| Simmer for 3-4 minutes to reduce the liquid slightly. |
| Stir in butter until melted and well combined. |
| Return the cooked chicken to the skillet, tossing to coat in the sauce. |
| Sprinkle chopped parsley over the chicken just before serving. |
| For the Garlic Parmesan Rice: |
| In a medium saucepan, combine rice, chicken broth, and minced garlic. |
| Bring to a boil over high heat, then reduce the heat to low. |
| Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. |
| Remove from heat and stir in grated Parmesan cheese. |
| Season with salt and pepper to taste. |
| To Serve: |
| Divide the garlic Parmesan rice among plates or bowls. |
| Top with chicken scampi and spoon some of the sauce over the chicken and rice. |
| Garnish with chopped fresh parsley. |
| Serve immediately and enjoy! |