Skillet Chicken and Rice with Peas and Scallions

Name: Skillet Chicken and Rice with Peas and Scallions
Ingredients: 4 (5- to 6-ounce) boneless, skinless chicken breasts, tenderloins removed (see illustration below) and breasts trimmed of any white or yellow fat; Salt; ground black pepper; 1/2 cup unbleached all-purpose flour; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 medium onion, minced; 3 medium cloves garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); Pinch red pepper flakes; 1 1/2 cups long-grain white rice; 1/2 cup dry white wine; 4 1/2 cups low-sodium chicken broth; 1 cup frozen peas; 5 scallions, sliced thin; 2 tablespoons fresh lemon juice; Lemon wedges for serving

www.americastestkitchen.com

There are lots of bad recipes out there for quick chicken and rice. Most contain leftover chicken, instant rice, and canned cream-of-something soup. We aimed to improve this dish all around and still...

Keywords

Main Courses
Chicken
Rice

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Cooking tools:

Nonstick skillet
Paper towel
Plate
Instant-read thermometer
Aluminum foil
Spoon
Measuring cup
Stove
Kitchen towel

Ingredients

4 (5- to 6-ounce) boneless, skinless chicken breasts, tenderloins removed (see illustration below) and breasts trimmed of any white or yellow fat
Salt
ground black pepper
1/2 cup unbleached all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium onion, minced
3 medium cloves garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
Pinch red pepper flakes
1 1/2 cups long-grain white rice
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 cup frozen peas
5 scallions, sliced thin
2 tablespoons fresh lemon juice
Lemon wedges for serving