Cider-Glazed Chicken with Browned Butter-Pecan Rice

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. Total: 20 minutes Yield: 4 servings (serving size: 1 cutlet and about 1/2 cup rice) Calories:333 Fat:13g (sat 4.4g,mono 4.9g,poly 2.2g) Protein:29.1g Carbohydrate:24.2g Fiber:1.9g Cholesterol:81mg Iron:1.5mg Sodium:601mg Calcium:23mg

Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from find.myrecipes.com

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)

  • 3/4 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

Directions

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 1/4 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 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

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