Cider-Glazed Chicken w/Browned Butter Pecan Rice

GingerDarlene · October 2011

From Cooking Light magazine.

This looks yummo!!!

• 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
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 1/4 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.

Nutritional Information
Amount per serving
• Calories: 333
• Fat: 13g
• Saturated fat: 4.4g
• Monounsaturated fat: 4.9g
• Polyunsaturated fat: 2.2g
• Protein: 29.1g
• Carbohydrate: 24.2g
• Fiber: 1.9g
• Cholesterol: 81mg
• Iron: 1.5mg
• Sodium: 601mg
• Calcium: 23mg