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 and 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

Main Courses
Chicken
Rice

Appears in America's Test Kitchen TV

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 deliver it to the table on time.

SERVES 4

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