Cider-Glazed Chicken with Brown Butter-Pecan Rice

Weeknight meals don’t have to be boring. Try this apple cider-glazed chicken served with brown butter rice and toasted pecans. Ready in the time it takes to cook rice.

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I may not have kids, but man do I need easy weeknight meals as much as any household. To help us all out, the recipe I am sharing today is exactly that. Chicken breasts are coated with an apple cider glaze and served alongside rice tossed with toasted pecans and browned butter.

You start by cooking the rice (a step I often forget a leave until it’s too late), and while that steams away, cook the chicken, deglaze the pan, and then prepare the brown butter and pecans. By the time the rice is done so it everything else!

And the best part in my mind is that not only does this not look like your average quick meal but it’s perfect for fall.

Creating with Apple Cider

• Apple Cider Bundt Cake from Hezzi-D’s Books and Cooks
• Apple Cider Old Fashioned from Art of Natural Living
• Apple Cider Pull Apart Rolls from Magical Ingredients
• Apple Cider Syrup from Devour Dinner
• Braised Apple Cider Chicken Dinner from Jen Around the World
• Mulled Cider Cookies from That Recipe

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One year ago: Homemade Whole Grain Pancake Mix

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CIDER-GLAZED CHICKEN WITH BROWN BUTTER-PECAN RICE

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup uncooked rice
• 3 Tbsp unsalted butter, divided
• 1 lb. boneless, skinless chicken breasts
• 3/4 tsp salt, divided
• 1/4 tsp ground black pepper
• 1 cup apple cider
• 2 tsp Dijon mustard
• 1/4 cup chopped pecans
• 2 Tbsp chopped fresh flat-leaf parsley

Directions

1. In a small saucepan, cook rice according to package directions, omitting salt and fat. Set aside.
2. While rice cooks, in a large skillet over medium-high heat, melt 1 tablespoon of the butter. Season chicken with 1/4 teaspoon salt and pepper. Add chicken to pan and cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping to loosen browned bits. Cook 2-3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
3. In a small saucepan over medium-high heat, melt remaining 2 tablespoons. Continue to 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, and toss well to coat. Serve rice with chicken and sprinkle with parsley.

Source: Adapted slightly from Cooking Light, October 2010.

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