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Cider-Glazed Chicken w/ Browned Butter-Pecan Rice

Source of Recipe

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Cider-Glazed Chicken w/ Browned Butter-Pecan Rice

Myrecipes.com – e-mail
Cooking Light - October 2010
81 reviews rate this recipe 4 of 5 stars.
4 servings (serving size: 1 cutlet and about 1/2 cup rice)
Total time: 20 Minutes

With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make.

Ingredients:
1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
2 tablespoons butter, divided
1 pound chicken breast cutlets (about 4 cutlets)
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
1/4 cup chopped pecans
2 tablespoons chopped fresh flat-leaf parsley

Preparation:
1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/8 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

3. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/8 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

One serving equals: Calories 333; Fat 13 g (Satfat 4.4 g, Monofat 4.9 g, Polyfat 2.2 g); Protein 29.1 g; Carbohydrate 24.2 g; Fiber 1.9 g; Cholesterol 81 mg; Sodium 313 mg