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Cider-Glazed Chicken with Browned Butter-Pecan Rice

Cider-Glazed Chicken with Browned Butter-Pecan Rice
Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield

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

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.

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

Nutrition 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

How to Make It

  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.