Cider-Glazed Chicken with Browned Butter-Pecan Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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