Chicken And Rice With Peas And Scallions

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• salt
• ground black pepper
• 1/2 cup unbleached all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 onion, minced
• 1 1/2 cups instant rice
• 3 garlic cloves, minced
• red pepper flakes, a pinch (or to taste)
• 1 1/2 cups low sodium chicken broth
• 1 cup frozen peas
• 5 scallions, sliced thin
• 2 tablespoons fresh lemon juice

Recipe

• 1 pat chicken dry with paper towels and season with salt and pepper.
• 2 dredge chicken in flour to coat and shake off excess.
• 3 heat oil in a large nonstick skillet over med-high heat until just smoking.
• 4 brown chicken well on one side, about 5 minutes.
• 5 transfer chicken to plate and set aside.
• 6 add butter to skillet and return to medium heat until melted.
• 7 add onion and 1/2 teaspoon salt; cook until softened, about 5 minutes.
• 8 stir in rice, garlic, and red pepper flakes; cook until fragrant, about 30 seconds.
• 9 stir in broth, scraping up any browned bits.
• 10 nestle chicken into rice, browned-side up.
• 11 cover and cook on med-low heat until liquid is absorbed and thickest part of chicken is 160° on instant-read thermometer, about 10 minutes.
• 12 transfer chicken to clean plate.
• 13 off heat, sprinkle peas over rice and cover, let warm through, about 2 minutes.
• 14 add scallions and lemon juice and gently fold into rice.
• 15 season with salt and pepper to taste and serve with chicken.