Chicken Scampi Over Rice

2 tablespoons extra virgin olive oil

1 pound chicken , boneless skinless breast halves, cut crosswise into thin strips

3/4 teaspoon salt, divided

1/4 teaspoon ground black pepper

4 tablespoons unsalted butter

1 medium red onion, thinly sliced

8 garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper flakes

1/3 cup chopped parsley

1 tablespoon lemon juice

2 cups hot cooked rice

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Season the chicken with 1/2 teaspoon of the salt and pepper. Add half of the chicken to the skillet and cook, turning once, until just cooked through, about 3 minutes. Transfer to a plate then add the remaining chicken to the skillet and repeat.
2. Return the skillet to the stove and add the remaining 1 tablespoon oil and butter. Stir in the onion, garlic and pepper flakes and cook, stirring often, until the garlic just starts to brown, about 5-6 minutes. Stir in the chicken and cook until heated through, about 1-2 minutes. Add the parsley, lemon juice and remaining 1/4 teaspoon salt; cook 1 minute. Serve over rice.