Cider-Glazed Chicken with Browned Butter Pecan Rice

From Cooking Light.

Serves 4.

1 tablespoon butter

4 chicken breast cutlets, about 1 lb. total

Salt and fresh ground pepper

1 cup apple cider

2 teaspoons Dijon mustard

2 tablespoons chopped fresh flat-leaf parsley

Browned Butter Pecan Rice

Melt butter in a large skillet over medium high heat. Season chicken with salt and pepper. Add chicken to the pan, cook for about 4 minutes per side or until browned and just barely cooked through. Remove from heat.

Add cider and mustard to the pan, scraping pan to loosen any browned bits. Cook 2-3 more minutes until sauce thickens a little bit. Add chicken and any juices back to the pan and coat with sauce. Remove from heat. Serve warm with browned butter pecan rice. Sprinkle with parsley. 

Browned Butter Pecan Rice

1 ½ cups brown rice

2 tablespoons butter

1/3 cup pecans

Salt and pepper 

Prepare rice according to directions on package. When rice is done, melt butter in a saucepan over medium heat. Cook until beginning to brown. Add pecans, cook for another 1 minute or until toasted, stirring frequently. Add rice and stir to combine. Season to taste.