Recipe Entry: Cider-Glazed Chicken with Browned Butter-Pecan Rice

I received a lot of great looking recipes over the weekend that I am excited to share with you and to start adding to our menu! Keep 'em coming friends! If you missed the info on the giveaway you can find the details here.


This recipe is from Liz. Sounds like a good one! I have included her notes:

"This one is absolutely fabulous and my husband's favorite. Super easy. I usually omit the parsley."

Photo Credit: John Autry, Myrecipes.com

Cider-Glazed Chicken with Browned Butter-Pecan Rice
Source: Cooking Light

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

• 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

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.