Cut chicken into bite size pieces and season with salt, pepper and garlic powder

In 12 inch cast iron pan or other deep frying pan sauté chicken into the olive oil. When brown remove from pan and set aside

Add butter and minced garlic to pan and sauté about 3 minutes (enough to release garlic flavor but not to brown garlic)

Increase temperature and add wi e. Stir vigorously to emulsify wine into the butter. Cook until reduced by half the. Set aside 2 tbls of mixture for later

Add rice to skillet. Stir and cook until rice starts to brown a little

Add chicken broth, bring to boil, cover and cook about 20 minutes or until rice is tender

Add Parmesan cheese and mix. Put chicken back on top, cover with the 2 tbls of mixture that was held and sprinkle top with extra Parmesan cheese if you want