Cider-Glazed Chicken with Browned Butter-Pecan Rice
chicken breast, rice, apple, butter, pecans, parsley, dijon mustard
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 for Cider-Glazed Chicken with Browned Butter-Pecan Rice Recipe
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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: 1 cutlet and about 1/2 c
Tags
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