Cider-Glazed Chicken with Browned Butter-Pecan Rice

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<p>Cider-Glazed Chicken with Browned Butter-Pecan Rice</p>
Photo: John Autry; Styling: Cindy Barr

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.

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


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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


Total: 20 Minutes

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.

Created date

August 2010

Nutritional Information

Calories 333
Fat 13 g
Satfat 4.4 g
Monofat 4.9 g
Polyfat 2.2 g
Protein 29.1 g
Carbohydrate 24.2 g
Fiber 1.9 g
Cholesterol 81 mg
Iron 1.5 mg
Sodium 601 mg
Calcium 23 mg