Directions:
In a saucepan, melt butter over medium heat. Add garlic and sauté for about 1 minute until fragrant. Stir in rice and toast for 1–2 minutes.
Pour in chicken broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until tender. Stir in Parmesan cheese, fluff, and set aside.
In a shallow bowl, mix flour, garlic powder, Italian seasoning, salt, and black pepper. Coat chicken strips evenly in the mixture.
Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Cook chicken for 3–4 minutes per side until golden and fully cooked. Remove and set aside.
In the same skillet, melt remaining butter and sauté garlic for about 30 seconds.
Pour in chicken broth and lemon juice. Let simmer for 2–3 minutes to reduce slightly.
Stir in Parmesan cheese and red pepper flakes, mixing until the sauce slightly thickens.
Return chicken to the skillet and toss to coat in the garlic Parmesan sauce.
Serve the chicken over the garlic Parmesan rice. Garnish with fresh parsley and extra Parmesan if desired.
