Chicken Scampi

(makes 4 servings)

• 2 tablespoons grass-fed butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio)
• 1/2 lemon, juiced
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon crushed red pepper flakes (optional)
• 1 pound chicken breast tenderloins
• 2 teaspoons Italian seasoning
• 1 pinch salt

1. Melt butter with olive oil in a skillet over medium heat.
2. Stir in garlic and cook until fragrant, about 30 seconds.
3. Pour in the wine, reduce the heat, and simmer until the volume is reduced by half. Stir in lemon juice, Parmesan cheese, and crushed red pepper flakes (if using).
4. Season the chicken with salt and Italian seasoning.
5. Add chicken to sauce, cover skillet, and cook for 5 minutes.
6. Remove the lid, turn the chicken over, and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes more.
7. Serve over whole-grain pasta, zucchini noodles, brown rice or quinoa.
8. Enjoy!