So, the moral of my story is...
Maybe you should try this.
I was thinking I might change my rating system to 3 options: "Try this," "Maybe you should try this," or "Don't try this." What do you think?
Cider-Glazed Chicken with Browned Butter-Pecan Rice
*Adapted from Cooking Light
Other Time: 20 minutes minutes (Yeah right - it takes 30. The Cooking Light people are machines.)
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) (or make your own!)
2 tablespoons butter, divided
1 pound chicken breast cutlets (about 4 cutlets) (Use the thin kind - you won't be sorry)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider (Double it. Seriously.)
1 teaspoon Dijon mustard (Double it, again.)
1/4 cup chopped pecans (I used sliced almonds, because that's what I had.)
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.CALORIES 333 ; FAT 13g (sat 4.4g,mono 4.9g,poly 2.2g); CHOLESTEROL 81mg; CALCIUM 23mg; CARBOHYDRATE 24.2g; SODIUM 601mg; PROTEIN 29.1g; FIBER 1.9g; IRON 1.5mg
Cooking Light, OCTOBER 2010