2 tablespoons olive oil
½ tsp. butter (1 stick)
1 pound hen fillets
½ teaspoon garlic powder
2 tablespoons minced garlic
¼ teaspoon purple pepper flakes
½ tsp. Pinot Grigio dry white wine
1 teaspoon salt divided
½ tsp. Grated or shredded parmesan cheese
1 ½ tsp. raw white rice
3 mattress. hen broth
Salt and pepper
In a big skillet, warmth the olive oil over medium warmth. In the meantime, season the hen fillets with salt, pepper and garlic powder. Within the scorching skillet, add the hen fillets and prepare dinner till browned and cooked by way of. Reserve the hen fillets as soon as cooked.
In the identical skillet, add the butter, garlic, chili flakes and half a tsp of salt. Sauté the garlic over medium warmth for a couple of minutes.
Set the warmth to medium-high, then pour within the white wine. Proceed cooking for one more 5 minutes, stirring. Reserve 3 tablespoons of pan sauce for later.
Within the skillet with the remaining butter sauce, stir within the raw rice till fully coated. Add the hen broth and season with the remaining half tsp of salt.
Deliver the combination to a mild boil. As soon as boiling, set the warmth to medium-low. Put the lid on and simmer one other 20 minutes till the rice is tender, stirring a couple of occasions.
On the rice, sprinkle with parmesan and garnish with the hen fillets. Change the quilt. Take away the pan from the warmth and let the dish relaxation for about 5 minutes.
Over the hen, drizzle the reserved pan sauce. Earlier than serving, garnish the hen with garlic parmesan rice and a bit of parsley.