This meal can be prepared and on your table in less than thirty minutes. That is a winner in a book, plus, it is healthy and has great fall flavors. We loved this easy meal and I have a feeling the browned butter-pecan rice will be making an appearance with more of our meals. The butter and the toasted pecans give a great nuttiness to the rice. The apple cider glaze from the chicken was perfect, it wasn’t too sweet and it did not overpower the dish, it was just right.
Source: Cooking Light
2 Chicken Breasts, cut in half horizontally
3/4 teaspoons of Salt, divided
1/4 teaspoon of Black Pepper
1/2 cup of Apple Cider, refrigerated
1 teaspoon of Dijon Mustard
1/4 cup of Chopped Pecans
2 tablespoons of Butter
2 Servings of Rice, your choice- minute rice, boil-in-a-bag, leftover rice, or make your own (this will make the recipe take longer than 30 minutes)
First, prepare your rice according to the package, omitting the salt. Set aside.
While the rice is cooking, season your chicken breasts with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Now, melt one tablespoon of the butter over medium-high heat in an iron skillet. When the butter has melted, cook the chicken, about 3 minutes on each side, or until done. When the chicken is cooked, remove it from the pan and transfer it to a plate covered with aluminum foil to keep it warm.
Next, add the apple cider and mustard to the pan, scraping up any brown bits in the pan. Cook for 2-3 minutes until the sauce is syrupy, add the chicken back to the pan. Coat the chicken in the sauce and remove the pan from the heat.
Melted the remaining tablespoon of butter in a saucepan over medium-high heat. Let the butter brown for 2-3 minutes, lower the heat to medium and add pecans. Let this toast the pecans, about 1 minute, stirring frequently. Add the rice and remaining 1/2 teaspoon of salt to the butter and pecans, toss to coat.
Serve the rice underneath the chicken. Serve immediately.
The Barbee Housewife