cider glazed chicken with browned butter pecan rice

this was the last meal i made before the fateful red rocks trip. it made delicious leftovers. from cooking light. these flavors are particularly 'fall-y' and perfect for this time of year.

1 c brown rice
2 T butter, divided
1 # chicken breast cutlets (i used boneless pork chops)
3/4 t salt, divided
1/4 t pepper
1/2 c refrigerated apple cider
1 t dijon mustard
1/4 c chopped pecans
2 T chopped fresh parsley


1. cook rice as directed. i like to use chicken broth for added flavor.

2. while rice cooks, melt 1 teaspoon butter in large skillet over med high heat. sprinkle chicken with 1/4 t salt and pepper. add chicken to pan; cook 3 mimutes on each side until done. remove from pan. add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until thickened. add chicken to pan, turning to coat. remove from heat; set aside.

3. melt remaininmg 5 teaspoons butter in sauce pan over med 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 reamining 1/2 t salt; toss well to coat. serve rice with chicken. sprinkle with parsley.