Chicken Scampi:

1. Prepare the Chicken:
   • Season chicken pieces with salt and pepper.
   • Heat olive oil in a large skillet over medium-high heat.
   • Add chicken to the skillet and cook until browned, about 5-7 minutes. Remove chicken and set aside.
2. Make the Sauce:
   • In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
   • Pour in white wine (if using) and chicken broth, scraping up any browned bits from the bottom of the skillet.
   • Bring to a simmer and let the liquid reduce by half, about 5 minutes.
   • Stir in lemon juice and butter, allowing the butter to melt completely.
3. Combine and Cook:
   • Return the chicken to the skillet and toss to coat in the sauce.
   • Cook until the chicken is fully cooked and the sauce has thickened slightly, about 3-5 minutes.
   • Stir in chopped parsley and adjust seasoning with salt and pepper.
4. Serve:
   • Serve the chicken scampi over garlic Parmesan rice.

Garlic Parmesan Rice:

1. Prepare the Rice:
   • Rinse the rice under cold water until the water runs clear.
   • In a medium saucepan, melt butter over medium heat.
   • Add minced garlic and cook until fragrant, about 1 minute.
2. Cook the Rice:
   • Add the rice to the saucepan and stir to coat in the butter and garlic.
   • Pour in chicken broth and bring to a boil.
   • Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18-20 minutes.
3. Finish the Rice:
   • Remove the saucepan from heat and let it sit, covered, for 5 minutes.
   • Fluff the rice with a fork and stir in grated Parmesan cheese.
   • Season with salt to taste.