Make a Meal: Cider-Glazed Chicken with Browned Butter Pecan Rice

Fall busy season is upon us and fast dinner fixes are needed. I had a late night at the office and simply refused to cave to hunger by going to pick something up, I needed a meal that I could eat guilt-free. Sound familiar? Do yourself a favor and scroll that mouse up to the top left corner to File, hit Print. Even the grocery store run was quick and easy for this one!

Dish contains 330 calories, 13g fat, 28g protein, 24g carb, 1.9g fiber, 81mg cholesterol, 1.5mg iron, 23mg calcium. Serving size is one chicken half and 1/2 cup rice. 

Grocery List:

• 1 cup brown rice
• 2 tbsp butter, divided
• 2 chicken breasts, filleted in half
• 3/4 tsp. salt, divided
• 1/4 tsp. ground black pepper
• 1/2 cup refridgerated apple cider
• 1 tsp. Dijon mustard
• 1/4 cup chopped pecans
• 2 tbsp. flat-leaf parsley, chopped

Cook rice in a small sauce pan according to package. While rice cooks, melt 1 tsp. butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 tsp. salt and pepper. Add chicken to pan and cook for 3 minutes on each side or until done, then remove. I cut each chicken breast in half for a total of four halves.

Add cider and mustard to pan, scraping the bottom to loosen brown bits from the chicken. Cook for 2-3 minutes or until it begins to become syrupy.

Add chicken to pan, turning to coat then remove from heat and set aside. Pour the additional cider sauce into a bowl to reserve for serving.

Melt remaining butter in saucepan over medium-high heat and cook for two minutes until browned and fragrant.

Lower heat to medium and add the chopped pecans, cook for 1 minute or until toasted, stirring frequently.

Add rice and the remaining 1/2 tsp. salt then toss well to coat.

Place the chicken over a bed of rice, drizzle a bit of the remaining cider, sprinkle with parsley and serve!