Season chicken with salt, pepper, and garlic powder. Heat oil on medium in a non-stick CanCooker and sauté chicken tenders until cooked through. Set aside. Add butter, minced garlic, red pepper and 1/2 tsp salt in the CanCooker sauté. Stir in white wine, cook for 5 minutes. Remove 3 Tbsp of sauce and set aside.Stir in rice, chicken broth, and the remaining salt.Bring to a boil, cover, and cook for 20 minutes. Stir in Parmesan cheese. Drizzle reserved sauce over chicken.Serve and enjoy!
Seth McGinn's CanCooker - Chicken with Garlic Parmesan Rice