Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- Juice of 1 lemon
- 1/4 cup white wine (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
For the Garlic Parmesan Rice: - 1 cup long-grain white rice
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Directions:
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!