Garlic Parmesan Chicken and Rice

4 boneless, skinless chicken breasts, cut into strips

1/2 teaspoon garlic powder

salt and pepper, to taste

2 tablespoons olive oil

1/2 cup butter (one stick)

2 tablespoons minced garlic (3-4 cloves)

1/4 teaspoon red pepper flakes

1/2 cup white wine

1 1/2 cups uncooked rice

3 cups chicken stock

1 teaspoon salt

1/2 cup grated Parmesan cheese

juice of one lemon

In a large skillet with a lid, or a dutch oven, heat olive oil over medium heat.  Season chicken with salt, pepper, and garlic powder.  Cook chicken until it’s browned and cooked through, about 5-7 minutes.  Remove chicken from pan and cover with foil.

Remove pan from the heat.  Add the butter, garlic, and red pepper flakes.  Melt the butter and cook the garlic for about 3 minutes. Don’t let the garlic burn (that’s why the heat is off).

Add the pan back to the heat.  Add the white wine and increase the heat to a low boil.  Scrape the bottom of the pan to get all the brown bits into the sauce.  Cook for 3 minutes.

Add rice to the pan with the sauce and stir the rice, just until it starts to brown a little.  Add the chicken stock and one teaspoon of salt.  Bring the stock to a boil, reduce heat to low, and cover the pan to cook the rice.  Cook rice for 2o minutes, or until rice is tender.

After 20 minutes, turn off the heat.  Add the lemon juice and 1/4 cup Parmesan cheese and stir well.  Add the chicken back to the pan, stir, and garnish with the additional 1/4 cup Parmesan cheese.  Serve immediately.