CHICKEN SCAMPI

• 1 lb chicken tenderloins
• salt and pepper to taste
• 1 t Emeril's seasoning
• 2T olive oil
• 4 cloves minced garlic
• 1/2 C chicken broth
• Juice of 1 lemon
• 1/4 C white wine
• 2 T butter
• 2 T chopped parsley

GARLIC PARM RICE

• 1 C long grain rice
• 2 C chicken broth
• 2 cloves minced garlic
• 1/4 C grated parmesan
• salt and pepper to taste
• chopped fresh parsley

RICE

1. In a medium saucepan, combine rice, chicken broth and garlic.
2. Bring to a boil over high heat, then reduce to low.
3. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
4. Make chicken while rice cooks.
5. Remove rice from heat and stir in grated Parmesan.
6. Season with salt and pepper to taste.

CHICKEN

1. Season the chicken strips.
2. In a large skillet, heat olive oil over medium high heat.
3. Add the chicken strips and cook for 3-4 minutes per side until golden brown.
4. Remove chicken, keep warm.
5. Add minced garlic to skillet. Cook 1 minute until fragrant.
6. Deglaze the pan with chicken broth, lemon juice and white wine.
7. Simmer 3-4 minutes to slightly reduce liquid.
8. Stir in butter until melted.
9. Return chicken to skillet, tossing to coat in the sauce.
10. Sprinkle chopped parsley over the chicken before serving.