Delicious Fall Recipe: Cider-Glazed Chicken with Browned Butter-Pecan Rice

By: | Tags: | Comments: 0 | October 1st, 2010

Made this recipe Wednesday night for dinner.  I got it from Cooking Light magazine.

Cider-Glazed Chicken with Browned Butter-Pecan Rice Cooking Light

Total: 20 minutes
Yield: 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)
  • 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.

Nutritional Information

Calories: 333
Fat: 13g (sat 4.4g,mono 4.9g,poly 2.2g)
Protein: 29.1g
Carbohydrate: 24.2g
Fiber: 1.9g
Cholesterol: 81mg
Iron: 1.5mg
Sodium: 601mg
Calcium: 23mg
Cooking Light, OCTOBER 2010

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