Cider-Glazed Chicken with Browned Butter-Pecan Rice

I haven't tried it yet, but will this weekend.

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

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