When I saw this recipe in Cooking Light for this month, I instantly ripped it out. With the "cooler" weather, I begin to crave apple pies, pumpkin things, and nutty flavors. This dish does not fail your expectations (minus the pumpkin). Substitute any nut you have on hand (I used almonds). I hope you enjoy!
- 1 (3.5 oz) bag boil-in-a-bag brown rice
- 2 tbsp butter, divided
- 1 lb chicken breast cutlets (about 4)
- 3/4 tsp salt, divided
- 1/4 tsp ground pepper
- 1/2 cup refrigerated apple cider
- 1 tsp Dijon mustard
- 1/4 cup chopped pecans (or other)
- 2 tbsp chopped parsley
- Cook rice according to package directions in a small saucepan; drain.
- While rice cooks, melt 1 tsp butter in large heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3-5 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until syrupy. (I add flour to thicken mixture because I was impatient).
- Add chicken to pan, turning to coat. Remove from heat and set aside.
- Melt remaining 5 tsps butter in saucepan over medium-high heat; cook 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 tsp salt; toss well to coat.
- Serve rice with chicken and sprinkle with parsley.
Serving size: 1 cutlet and 1/2 cup rice. 333 calories.
Look at my cute new salt and pepper shakers! Woo pigs!
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