In a large saucepan, heat olive oil over medium heat. Season the chicken with salt and pepper. Cook the chicken tenders on medium heat until they are golden brown and well cooked. Take out from the skillet and place in a bowl.

In a large skillet, add butter, garlic, pepperflakes, and 1/2 teaspoon salt. Cook for about 2 minutes on medium heat.

Turn heat to medium and add white wine. Stir and cook for approximately 5 minutes. Let cool for 5 minutes. Set aside 3 tablespoons pan sauce for later.

Add uncooked rice in a skillet with the rest of the butter sauce. Stir it well until completely coated. Add half a teaspoon of salt to the chicken broth. Bring to a boil, then reduce heat to medium low. Cover pan and let it simmer for 20 mins or until rice becomes tender. Mix it several times during cooking.

Sprinkle parmesan cheese over rice. Then, arrange the chicken tenders on a skillet and place them over rice. Cover the pan and allow to cool.

Serve the reserved 3 tablespoons of pan-sauce over your chicken tenders, and garnish it with parsley.