Cider-Glazed Chicken With Browned Butter-Pecan Rice

Submitted by pickman

"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."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 1⁄2 ounces boil-in-the-bag brown rice
• 2 tablespoons butter, divided
• 1 lb chicken cutlets or 4 chicken cutlets
• 3⁄4 teaspoon salt, divided
• 1⁄4 teaspoon fresh 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.