• 4servings
  • 333calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, D, P
MineralsNatrium, Fluorine, Silicon, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (3 1/2-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)

  2. 2 tablespoons butter, divided

  3. 1 pound chicken breast cutlets (about 4 cutlets)

  4. 3/4 teaspoon salt, divided

  5. 1/4 teaspoon freshly ground black pepper

  6. 1/2 cup refrigerated apple cider

  7. 1 teaspoon Dijon mustard

  8. 1/4 cup chopped pecans

  9. 2 tablespoons chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  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.


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