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1. Season the chicken tenders with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat and cook the chicken tenders until golden brown and fully cooked, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the butter and garlic, cooking for 1 minute until the garlic is fragrant but not browned.
3. Add the rice to the skillet, stirring to coat with the garlic butter mixture.
4. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove the skillet from the heat, and stir in the grated Parmesan cheese and fresh parsley. Adjust seasoning with additional salt and pepper to taste.
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