Ingredients: - 2 boneless, skinless chicken breasts, sliced into thin strips - 1 teaspoon salt - 1/2 teaspoon black pepper - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - 1/2 cup chicken broth - 1 tablespoon lemon juice - 1/4 cup fresh parsley, chopped - 1 cup uncooked rice - 2 cups chicken broth (for rice) - 1/2 cup grated Parmesan cheese - Salt and pepper to taste
Directions: 1. Cook the Rice: In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the uncooked rice, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
2. Prepare the Chicken: While the rice is cooking, season the sliced chicken breasts with salt and pepper.
3. Cook the Chicken: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant. Add the sliced chicken to the skillet and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink.
4. Add Broth and Lemon Juice: Pour in the chicken broth and lemon juice, stirring to combine. Let it simmer for an additional 2-3 minutes to allow the flavors to meld.
5. Garnish and Serve: Remove from heat and stir in the chopped parsley. Serve the chicken scampi over a bed of creamy Parmesan rice, and enjoy this delightful dish!
