Cider-Glazed Chicken with Browned Butter-Pecan Rice

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.

Yield: 4 servings (serving size: 1 cutlet and about 1/2 cup rice)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

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

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. 1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.
  2. 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. 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.
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