Cider-Glazed Chicken with Browned Butter-Pecan Rice

From Cooking Light Magazine October Issue

Ingredients:
1 (3.5 oz.) bag boil-in-bag brown rice
2 T. butter, divided
1 lb chicken breast cutlets (about 4 cutlets)
3/4 t. salt, divided
1/4 t. freshly ground black pepper
1/2 C. refrigerated apple cider
1 t. Dijon mustard
1/4 C. chopped pecans
2 T. chopped fresh flat-leaf parsley

1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain. (I used whole grain wheat rice, and it turned out well.)

2. While rice cooks, melt 1 t. butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 t. salt and pepper. Add chicken to pan; cook 3 min 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 t. butter in saucepan over medium-high heat; cook for 2 mintues 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 t. salt; toss well to coat. Serve rice with chicken. Spinkle with parsley.

My take: I thought this was a great recipe. Very healthy, and a fun fall-themed recipe (i.e. the apple cider). And the pecan rice was to die for! Jack said the rice was like dessert. Not that it was sweet or anything, but it was just that good. And I like using the chicken cutlets, because they cook through quickly and aren't all thick and dry. This is definitely a recipe worth repeating.