I was a little hesistant to try this recipe from MyRecipes because I thought it might be too sweet for Jeff. He doesn't usually like meats with any type of sweet glaze.
This tasted fantastic!
It definitely won his approval, and I definitely plan on making it again!
The glaze had a perfectly delectable taste, and the rice was magnificent. I don't think I'd ever had a flavored rice before, let alone one with toasted pecans in it! I loved the added crunch from the pecans. :-)
|Serve with green beans for one delicious meal!|
Total: 20 minutesYield: 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) I just used regular white rice - prepared in my rice cooker. Nothing fancy, like boil-in-a-bag. Just what I had on-hand at home.
- 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 This is just a garnish, so I left it out.
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.
Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy.
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.