Directions:
- Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.69 Kcal (1535 kJ) | ||
| Calories from fat | 191.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.3g | 33% | |
|---|---|---|---|
| Cholesterol | 100.3mg | 33% | |
| Sodium | 838.95mg | 35% | |
| Potassium | 113.85mg | 2% | |
| Total Carbs | 9.93g | 3% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 32.57g | 65% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 207.94 Kcal (871 kJ) | ||
| Calories from fat | 108.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 33% | |
|---|---|---|---|
| Cholesterol | 56.88mg | 33% | |
| Sodium | 475.75mg | 35% | |
| Potassium | 64.56mg | 2% | |
| Total Carbs | 5.63g | 3% | |
| Sugars | 2.84g | 20% | |
| Dietary Fiber | 0.83g | 6% | |
| Protein | 18.47g | 65% | |
| Vitamin C | 1.7mg | 5% | |
| Iron | 1mg | 10% | |
| Calcium | 24mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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