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Skillet Chicken & Rice With Peas & Scallions

Poultry

PBS America's Test Kitchen

2/4/2008

Rating:

(5.0) by 1 users

Ingredients:

4 boneless, skinless chicken breasts (6 to 8 ounces each)
salt & ground black pepper
1/2 cup unbleached flour
2 T vegetable oil
2 T unsalted butter
1 medium onion, minced
3 medium garlic cloves, minced
pinch red pepper flakes
1 1/2 cups long grained rice
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 cup frozen peas
5 scallions, sliced thin
2 T fresh lemon juice
1 lemon cut into wedges

Instructions:

1. Pat chicken dry with paper towels & season with salt & pepper. Dredge chicken in flour to coat & shake off any excess. Heat oil in a 12-inch nonstick skillet over med-high heat until just smoking. Brown chicken on one side, about 5 minutes. Transfer chicken to a plate & set aside.
2. Off the heat, add the butter to the skillet, & swirl to melt. Add the onion & 1/2 tsp salt & return to med-high heat until softened, 2 to 5 minutes. Stir in garlic & pepper flakes & cook until fragrant, about 30 seconds. Stir in the rice thoroughly & let toast for about 30 seconds.

3.Stir in the wine & let the rice absorb it completely, about 1 min. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice, browned side facing up, including any accumulated juices. Cover & cook over medium heat until the thickest part of the chicken registers 160 degrees, about 10 minutes.

4. Transfer chicken to a clean plate. Gently brush off & discard any rice clinging to the chicken, then tent with foil & set aside. Return the skillet of rice to med-low heat, cover, & continue to cook, stirring occasionally, until the liquid is absorbed & the rice is tender, 8 to 10 minutes longer.

5. Off the heat, sprinkle the peas over the rice, cover & let warm through, about 2 minutes. Add the scallions & lemon juice to the rice. Season with salt & pepper to taste & serve with the chicken & lemon wedges.

Serves 4

Last served 03/08/08
I really liked it. The chicken was a little tough around the edges. Cooking the chicken at a lower temperature may help eliminate that. I used brown Whole Grain Sucess Rice & just cut open the bag. Also, I cut the recipe in half. I thought the rice was very good. The lemon & scallions add a nice taste.
Jay is not wild about rice. He ate it & said he'd eat it again. This will probably be something I won't fix for him.

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