Skillet Chicken with Rice and Scallions

4 boneless, skinless, chicken breasts
salt and ground black pepper
1/2 cup flour
2 tablespoons vegetable oil
2 tablespoons butter
1 medium onion, minced
3 medium cloves garlic, minced
Pinch red pepper flakes
1 1/2 cups long-grain rice
1/2 cup dry white wine
4 1/2 cups chicken broth
1 cup frozen peas
5 scallions , sliced thin
2 tablespoons fresh lemon juice
1 lemon cut into wedges, for serving
1. season the chicken with salt and pepper. Dredge the chicken in flour. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the chicken well, about 5 minutes. Transfer the chicken to a plate and set aside.
2. Off the heat, add the butter to the skillet, and melt. Add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in the rice thoroughly and let toast for about 30 seconds.
3. Stir in the wine and let the rice absorb it completely, about 1 minute. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice, browned side facing up, including any accumulated juices. Cover and cook over medium heat until the chicken is cooked through, about 10 minutes.
4. Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
5. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice to the rice. Season with salt and pepper to taste and serve with the chicken and lemon wedges.
*i believe this recipe came from Cook’s Country, or some similar magazine

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