Try this Parmesan Garlic Rice w/Chicken recipe, or contribute your own.
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1. Heat olive oil over medium heat in a large skillet. Season chicken with salt, pepper, garlic powder, and olive oil. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
2. Add butter, garlic, pepper flakes, and 1/2 teaspoon of salt to the empty skillet and saute garlic for a couple of minutes on medium heat.
3. Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
4. Add uncooked rice to skillet with remaining butter sauce. Stir well -- make sure it's completely covered. Add chicken broth and remaining 1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking.
5. Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Cover, remove from heat then let stand for 5 minutes.
6. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.
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Serving Size: 1 Serving (1151g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2740 | ||
Calories from Fat: 1644 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 182.7g | 244 % | |
Saturated Fat 61.4g | 307 % | |
Monounsaturated Fat 71.6g | ||
Polyunsanturated Fat 34.5g | ||
Cholesterol 847.1mg | 261 % | |
Sodium 1100.3mg | 38 % | |
Potassium 2064.8mg | 54 % | |
Total Carbohydrate 56.5g | 17 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 55.5g | ||
Protein 202.3g | 289 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2740
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