Chicken Scampi

INGREDIENTS:

• 1 lb. chicken tenderloins
• Salt and pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 stick butter (1/2 cup)
• 2 tablespoons minced garlic*
• 1/4 teaspoon red pepper flakes
• 1 1/2 teaspoons salt, divided
• 1/2 cup dry white wine
• 1 1/2 cups uncooked white rice
• 3 cups chicken broth

INSTRUCTIONS:

1. Season chicken 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 then set aside.
2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes 
3. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.
4. Add rice to skillet with remaining butter sauce then stir and cook for 3-4 minutes or until rice starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt. 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 the first 15 minutes of cooking but not more.  than that.