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Instructions:
- Sear chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Sear until browned and cooked through. Set aside.
- Make sauce: In the same skillet, melt butter and sauté garlic and pepper flakes. Add white wine and cook for 5 minutes. Reserve 3 tablespoons of sauce.
- Cook rice: Add uncooked rice to the remaining butter sauce. Stir well. Pour in chicken broth and season with salt. Bring to a low boil, then reduce heat and simmer for 20 minutes, stirring often.
- Finish dish: Sprinkle Parmesan cheese over the rice and arrange chicken tenders. Cover and let stand for 5 minutes.
- Serve: Drizzle with reserved pan sauce and garnish with parsley. Enjoy!
