Chicken Scampi with Garlic Parmesan Rice

INGREDIENTS

• 1.5 pounds Boneless Chicken Breast
• 1 1/2 cups Rice
• Juice of 1 Lemon
• 1 teaspoon Garlic Powder
• 1 1/2 teaspoon Adobo Seasoning
• 1/2 teaspoon Black Pepper
• 1/4 cup Parmesan Cheese
• 3 cups Chicken Broth
• 4 Garlic Cloves Minced
• 2 tablespoons Olive Oil
• 1/4 cup to 1/2 cup Butter
• 1/2 cup White Wine

DIRECTIONS

1. Cut the chicken into and season strips with salt and pepper
2. In a large skillet, heat olive oil over medium-high heat
3. Add the seasoned chicken strips to the skillet and cook for 3-4 minutes per side until golden brown and cooked through
4. Remove the chicken from the skillet and set aside
5. In the same skillet, add your stick of butter to melt and add the minced garlic.  Saute for 2-3 minutes until fragrant but not burned
6. Add your lemon juice and white wine (if using), scraping up any browned bits from the bottom of the skillet
7. Turn up to a medium-high and simmer for 5 minutes to reduce by about half
8. Add salt and cook for another 3.5 minutes
9. Once reduced; remove about 2 tablespoons for later
10. Add your rice and cook for 3-4 minutes until it starts to turn brown
11. Add your chicken broth and more salt.
12. Bring to a low boil.  Reduce to medium-low; cover and cook for 15-20 minutes
13. Be sure to stir it a few times while cooking so it doesn't stick
14. Sprinkle with parmesan cheese and add the chicken back on top
15. Drizzle the reserved garlic butter over the chicken
16. Sprinkle with chopped parsley and a little more parmesan cheese
17. Cover and remove it from the stove.  Let it sit for about 5 minutes before serving

NOTES

• Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn’t the same.
• I really don’t think you should substitute anything for the white wine but if you must, combine 1 tablespoon lemon juice with additional chicken broth to measure 1/2 cup.
• Feel free to use shrimp instead of chicken!
• Use chardonnay, pinot grigio, or sauvignon blanc. Don’t use a “cooking wine” (the saying that you shouldn’t cook with wine that’s not good enough to drink is great advice) but you don’t need to break the bank either. I usually spend about 10 bucks a bottle for the wine I keep around. If you don’t drink wine, consider buying a 4-pack of mini bottles (save the remaining bottles for future recipes or give them away to friends).