Ingredients:

• 1  1/2 – 2 lbs. chicken tenderloins
• Salt and pepper
•  garlic powder
• 2 tablespoons olive oil
• 1/2 cup butter
• 3 cloves garlic, minced
• pinch, red pepper flakes
• 1/2 cup dry white wine
• 1 1/2 cups uncooked white rice
• 3 cups chicken broth
• 1/2 cup Parmesan cheese, freshly grated (plus extra for topping and serving as desired)

Directions:

1. Season chicken well with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from skillet, cover chicken with aluminum foil and set aside.
2. Add butter, garlic, and pepper flakes to the skillet then stir for 3 minutes (do not let the garlic burn or become too brown).
3. Increase skillet temperature to medium-high then add white wine.  Whisk the wine into the butter and garlic. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove pan from heat and set aside 2 tablespoons of pan sauce to use later.
4. Add rice to skillet then stir and cook for 3-4 minutes or until rice starts to turn golden. Add chicken broth to rice. Bring mixture to a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is tender. Stir once or twice while cooking to avoid the rice from sticking to the skillet.
5. Sprinkle Parmesan cheese over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish dish with more Parmesan and chopped fresh parsley if desired.