2 tablespoons olive oil
½ tsp. butter (1 stick)
1 pound chicken fillets
½ teaspoon garlic powder
2 tablespoons minced garlic
¼ teaspoon red pepper flakes
½ tsp. Pinot Grigio dry white wine
1 teaspoon salt divided
½ tsp. Grated or shredded parmesan cheese
1 ½ tsp. uncooked white rice
3 bed. chicken broth
Salt and pepper
In a large skillet, heat the olive oil over medium heat. Meanwhile, season the chicken fillets with salt, pepper and garlic powder. In the hot skillet, add the chicken fillets and cook until browned and cooked through. Reserve the chicken fillets once cooked.
In the same skillet, add the butter, garlic, chili flakes and half a tsp of salt. Sauté the garlic over medium heat for a few minutes.
Set the heat to medium-high, then pour in the white wine. Continue cooking for another 5 minutes, stirring. Reserve 3 tablespoons of pan sauce for later.
In the skillet with the remaining butter sauce, stir in the uncooked rice until completely coated. Add the chicken broth and season with the remaining half tsp of salt.
Bring the mixture to a gentle boil. Once boiling, set the heat to medium-low. Put the lid on and simmer another 20 minutes until the rice is tender, stirring a few times.
On the rice, sprinkle with parmesan and garnish with the chicken fillets. Replace the cover. Remove the pan from the heat and let the dish rest for about 5 minutes.
Over the chicken, drizzle the reserved pan sauce. Before serving, garnish the chicken with garlic parmesan rice and a little parsley.