Ingredients
For the Chicken:
- 1 pound 1 pound boneless skinless chicken breasts, sliced into thin strips
- Get-R-Smoked Mike's SPG all-purpose Seasoning - Purchase Here
- 2 TBSP Olive Oil Marketplace Parmesan Garlic EVOO - Purchase Here
- 6 cloves Garlic minced
- 1 cup Chicken broth
- 1/3 cup Olive Oil Marketplace White Lemon Balsamic - Purchase Here
- 1/2 cup Butter
- 2 TBSP Fresh parsley chopped
For the Garlic Parmesan Rice:
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 2 cloves Garlic minced
- 1/4 cup Parmesan cheese grated
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
For the Chicken:
- Season the chicken strips with Mike's SPG
- In a large cast iron 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 Balsamic, 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!
Notes
Get the Recipe Here!
