Chicken- Cider-Glazed w/Browned Butter-Pecan Rice Recipe

Popular Categories

Ingredients

	1 (3.5-oz.) bag boil-in-bag brown rice
	2 T. butter, divided
	1 lb. chicken breast cutlets (about 4 cutlets)
	3/4 tsp. salt, divided
	1/4 tsp. freshly ground black pepper
	1/2 c. refrigerated apple cider
	1 tsp. Dijon mustard
	1/4 c. chopped pecans
	2 T. chopped fresh flat-leaf parsley


Instructions


Cook rice according to package directions in a small saucepan, omitting salt and fat. Drain.


While rice cooks, melt 1 tsp. butter in large, heavy skillet over medium-high. Sprinkle chicken with 1/4 tsp. 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 2-3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.


Melt remaining 5 tsp. butter in saucepan over medium-high. Cook 2 minutes or until browned and fragrant. Lower heat to medium; add pecans and cook 1 minute or until toasted, stirring frequently.


Add rice and remaining 1/2 tsp. salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.


Serving Suggestions

333 CALS; 13g FAT; 29.1g PROTEIN; 24.2g CARB; 19g FIBER; 601mg SODIUM

Originally Submitted 12/29/2013

0 Out of 5 from 0 reviews

You can add this Chicken- Cider-Glazed w/Browned Butter-Pecan Rice recipe to your own private DesktopCookbook.

Popular Categories



	Contact Us \| Help \| About Us Copyright Complaints \| Advertise with Us \| Privacy Policy \| Terms of Use Copyright © 2002 - 2020 DesktopCookbook. All rights reserved. Site Owned by Integrated Sales Resources, LLC.