Cider-Glazed Chicken with Browned - Butter Pecan Rice

Ingredients


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


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.