GArlic and Herb Pepper One Pot Chicken and Rice

Ingredients:
4 chicken tenders
1 tbsp Garlic and Herb Pepper
1 tsp salt
2 tbsp olive oil
.5 cup butter (1 stick)
2 tbsp minced garlic
1 tbsp Garlic and Herb Pepper
.25 tsp red pepper flakes
.5 cup dry white wine (such as Pinot Grigio)
1.5 cup white rice (uncooked)
3 cups chicken broth

Directions: 
​Heat olive oil over medium heat in a large skillet. Season chicken with salt and Garlic and Herb Pepper. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
Add butter, garlic, Garlic and Herb Pepper, and pepper flakes to the empty skillet and sauté garlic for a couple of minutes on medium heat.
Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. 
Add uncooked rice to skillet with butter sauce. Stir well - make sure it's completely covered. Add chicken broth and stir well again. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking.
When rice is fully cooked, arrange chicken tenders in the skillet over rice.  Cover and remove from heat then let stand for 5 minutes.