Cider-Glazed Chicken with Browned Butter Pecan Rice

I have seen this recipe on many Menu Monday posts, and I just had to try it out. First of all, the cider glaze was AMAZING! Loved it! I will have to try this again, it was so good.

I was a little nervous about pan frying chicken (I get nervous about it not getting cooked all the way), but I just pounded them down pretty thin, and it worked out great. I wasn't crazy about the Brown Butter Pecan Rice, it was just ok for me. Next time I just might make the brown rice with some chicken stock.

I ended up making 2 chicken breast cutlets, and 1 packet of Uncle Ben's boil-in-bag brown rice, and it was enough for 2 meals.

Cider-Glazed Chicken with Browned Butter Pecan Rice (from Cooking Light)

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.