Ingredients:

• 2 tbsps Sesame Oil 
• 1 lb. Chicken Tenders
• 1/3 cup Butter
• 2 Garlic Cloves – minced
• 1/2 tsp Everything but Bagel Seasoning
• 1/2 cup Dry White Wine (I used Pinot Grigio)
• 3 cups Chicken Broth
• 1 1/2 cups White Rice – uncooked
• 1/2 cup Shredded Parmesan Cheese
• 1/2 tsp Salt

Directions:

1. Heat sesame oil over medium heat in a 3 quart sauté pan.
2. Season chicken with everything bagel seasoning.
3. Sauté chicken tenders until nicely browned and just cooked through. Remove from pan and set aside.
4. Add butter, garlic, and ½ teaspoon of salt to the empty pan and sauté garlic for a couple of minutes on medium 
5. Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. 
6. Add uncooked rice to butter sauce. Stir well – make sure it’s completely covered.
7. Add chicken broth and ½ teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low.
8. Cover pan and simmer for 15 minutes. Stir several times while it’s cooking.
9. Remove lid and arrange chicken tenders in pan over rice.
10. Sprinkle parmesan over rice.
11.  Cover, and cook for an additional 5 minutes or until rice is tender.

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