Cider-Glazed Chicken with Browned Butter-Pecan Rice

By Kplmrm

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

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

Details

Adapted from find.myrecipes.com

Preparation

Step 1

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.