Ingredients :
For the chicken:
– 1 pound boneless, skinless chicken breasts, cut into thin strips
– Salt and pepper to taste
– 2 tablespoons of olive oil
– 4 minced garlic cloves
– 1/2 cup of chicken broth
– Jus d’1 citron
– 1/4 cup of white wine (optional)
– 2 tablespoons of unsalted butter
– 2 tablespoons chopped fresh parsley
For garlic and parmesan rice:
– 1 cup of long grain white rice
– 2 cups of chicken broth
– 2 minced garlic cloves
– 1/4 cup grated parmesan
– Salt and pepper to taste
– Fresh chopped parsley, for garnish
Itinéraires :
For the chicken:
1. Season chicken strips with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add seasoned chicken strips to the pan and cook for 3-4 minutes per side until golden brown and crispy.
4. Remove the chicken from the pan and put aside.
5. In the same pan, add minced garlic and cook for 1 minute until fragrant.
6. Pour in the chicken broth, lemon juice and white wine (if using) by scrapping any brown chunk from the bottom of the pan.
7. Simmer for 3-4 minutes to slightly reduce the liquid.
8. Stir in butter until melted and well combined.
9. Flip the pan cooked chicken, tossing to coat the sauce.
10. Sprinkle chopped parsley over the chicken just before serving.
For garlic and parmesan rice:
1. In a medium saucepan, combine rice, chicken broth and minced garlic.
2. Bring to boil over high heat, then reduce heat to low heat.
3. Cover and simmer for 15-20 minutes or until rice is tender and liquid has been absorbed.
4. Remove from heat and stir in grated parmesan.
5. Season with salt and black pepper to taste
To serve:
1. Divide the garlic parmesan rice into plates or bowls.
2. Top with chicken scampi and spoon the sauce over the chicken and rice.
3. Garnish with fresh chopped parsley.
4. Serve right away and enjoy!