By the time I get home from work I am exhausted and looking for a speedy supper solution. Thankfully I found this recipe in the October 2010 issue of Cooking Light and, to quote my husband word for word, “That was delicious!” This 20-minute meal is easy to make and will get you out of your weeknight rut.
I suggest slicing the chicken breasts in half horizontally so that they are thin. That way you cook the chicken through thoroughly without burning the outsides. Also, you can substitute the pecans for another nut … but why would you? Pecans are soooo tasty!
Serve with carrots, green beans or broccoli.
• 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,
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup refrigerated apple cider
• 1 teaspoon Dijon mustard
• 1/4 cup chopped pecans
• 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.