This another one of my famous “throw it together because its what you got” meals. It’s snowing, I’m still sore from my hysterectomy and the last thing I wanted to do was go to the grocery store today. So, I improvised and the results were well worth it! My daughter asked if I could make another batch before her first plate was empty!
4 boneless, skinless chicken breasts
1/4 c flour
2 tbs olive oil
2 tbs butter
1 medium onion, chopped
1 tbs garlic, minced
1/2 Tsp cayenne pepper
1/2 Tsp salt
1/2 Tsp black pepper
1/2 c cooking wine
1 1/2 c instant long grain rice
4 c low-sodium chicken broth
1 c frozen peas
2 tbs lemon juice
Heat oil in large skillet on medium-high. Toss chicken in flour to coat. Brown on both sides. Remove chicken from pan, keep warm.
Add butter to the skillet. Melt. Add onions. Cook 2-3 minutes. Add garlic, salt and both peppers. Cook until the pepper starts tingling your nose! Stir in rice and lightly toast it for about a minute. Add wine. The rice should absorb it fairly quickly. When it does, add the chicken broth an stir well, scraping the bottom of the skillet to incorporate the browned bits from frying the chicken.
Add the chicken, stir well. Cover and simmer over medium heat for about 10 minutes. Add frozen peas. Continue cooking until peas are heated. Stir in lemon juice.
Serve. Sprinkle with a little extra black and cayenne pepper for looks or to taste.