Wednesday, February 9, 2011

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)

-- 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.


  1. Oh this sounds good. I, too get nervous when cooking chicken on the stove. I'm so paranoid about it not being cooked through. I'll be trying this sometime soon. I'm always looking for new recipes!

  2. Ohhh, Jen, this sounds dee-lish! Have to give it a try.

    Happy Valentine's ~
    TTFN ~

    GIVEAWAY ends 2/11