Cider-Glazed Chicken with Browned Butter-Pecan Rice

1 (3.5-ounce) bag boil-in-bag brown rice

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



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

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.

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.