Cider-Glazed Chicken with Browned Butter Pecan Rice

Cooking Light, OCTOBER 2010

Time: 20 minutes

Yield: 4 servings (serving size: 1 cutlet and about 1/2 cup

rice)

1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle

Ben's)   I used Village Harvest Brown Jasmine Rice (from Schnuck'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

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.

CALORIES 333 ; FAT 13g (sat 4.4g,mono 4.9g,poly 2.2g); CHOLESTEROL 81mg; CALCIUM

23mg; CARBOHYDRATE 24.2g; SODIUM 601mg; PROTEIN 29.1g; FIBER 1.9g; IRON 1.5mg