Skillet Chicken and Rice with Peas and Scallions

subheading: Gather Your 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 and ground black pepper

½ 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 ½ cups long-grain white rice

½ cup dry white wine

4 ½ cups low-sodium chicken broth

1 cup frozen peas

5 scallions, sliced thin

2 tablespoons fresh lemon juice

Lemon wedges for serving

View Nutritional Information

subheading: Key Equipment:

The Best Chef’s Knives for $75 or Less

12-Inch Nonstick Skillets

subheading: Before You Begin:

note: Be sure to use chicken breasts that are roughly the same size to ensure even cooking.

Directions at americastestkitchen.com

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