Cider glazed Chicken with Browned butter pecan rice

By chris5863

Ingredients

• 1 (3 .5 ~ounce) bag boil winwbag brown
• rice (such as Uncle Ben's)
• 2 tablespoons buller, divided
• 1 pound chicken breast cutlets (about 4
• cutlets)
• Jh teaspoon salt, divided
• 11 .teaspoon fre shly ground black
• pepper
• 112 cup refrigerated apple cider
• 1 teaspoon Dijon mustard
• 11 . cup chopped pecans
• 2 tablespoons chopped fresh flat-leaf
• parsley

Details

Servings 4

Preparation

Step 1

1. Cook rice according to package
directions in a small saucepan, omit ting
salt and fat ; drain.
2. While rice cooks, melt 1 teaspoon
butte r in a large heavy skillet over
medium-high heat. Sprinkle chicken
with '. teaspoon salt and pepp er.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 frag ran t. Lower heat to medium;
add pecan s, and cook for 1 minute or
until toasted , stirring frequently Ad d
rice and the remaining lt2 teaspoon
salt; toss well to coat. Serve rice with
chicken. Sprinkle with parsley. Yield : 4
servings (serving size: 1 cutlet and
about V, cup rice).