Cider-Glazed Chicken with Browned Butter-Pecan Rice

I have long said I don't like fruit and meat combined.  So I guess since it was liquid, I didn't equate cider to apples.  I should have.  This was disgusting.  It tasted like Apple Pie with Chicken. 


I will eat my leftovers because I'm cheap, but I will never have again.

Cider-Glazed Chicken with Browned Butter-Pecan 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.

Yield: 4 servings (serving size: 1 cutlet and about 1/2 cup rice)
Total: 20 Minutes

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. 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.

Nutritional Information
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

Cooking Light OCTOBER 2010