Cider-Glazed Chicken with Browned Butter-Pecan Rice

As retrieved from myrecipes.com.

Serves 4 (1 cutlet and about 1/2 cup rice).
Calories: 333.
Total: 20 minutes.


Ingredients:

• 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's).  (We made regular brown rice, which takes a little while longer to cook.)
• 2 tablespoons butter, divided
• 1 pound chicken breast cutlets (about 4 cutlets).  (We made more for the number of people in our family.)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup refridgerated apple cider
• 1 teaspoon Dijon mustard
• 1/4 cup chopped pecans
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions:

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 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 until toasted, stirring frequently.  Add rice and the remaining 1/2 teaspoon salt; toss well to coat.  Serve rice with chicken.  Sprinkle with parsley.

Jason and Erin made this recipe in the Fall of 2013.  Some people liked it, but didn't love it; while others, such as Erin, loved it (especially with the pecans).  Makes for another good autumn dish!