This is one of my all-time favorite Cooking Light recipes. As I’ve hinted before, I am OBSESSED with cooking with apple cider in the fall. It even has its own category here on the site! I’m always looking for ways to spice up just plain brown rice and this browned butter pecan rice recipe is awesome. I serve it all the time with pork and chicken dishes. It pairs especially well with the syrupy cider sauce this chicken dish provides, and it tastes even better the next day.
1 (3.5-ounce) boil-in-bag brown rice
2 tbsp. butter
4 chicken cutlets (I often make just 2 for Joe and myself but keep the same amount of sauce)
Salt & Pepper
1/2 c. apple cider
1 t. Dijon mustard (the champagne Dijon is great with this dish)
1/4 c. chopped pecans
2 tbsp. chopped Italian Parsley
First, prepare the rice according to the package directions in a small saucepan, drain and set aside.
While the rice is cooking, melt 1 teaspoon of the butter in a heavy skillet over medium-high. Sprinkle the chicken with 1/4 teaspoon salt and pepper. Add the chicken to pan and cook it for 5-8 minutes on each side or until done. Remove from the pan and keep warm.
To make the sauce, add the cider and mustard to to the pan, and be sure to scrape up the browned bits on the bottom. Cook this mixture for 2-3 minutes or until syrupy. Return the chicken to the sauce, turning to coat.
For the rice, melt the remaining 5 t. butter in a saucepan over medium-high heat, and cook for 2 minutes or until browned and fragrant (delicious-smelling!). Lower the heat to medium, add the pecans, and cook for 1-2 minutes or until toasted. Be sure to stir the nuts frequently to keep them from burning and don’t crowd the nuts! Once the nuts are toasted, add the rice and a pinch more of salt and toss to coat.
Serve the chicken over the rice and sprinkle with parsley. This dish is great with a side of fresh green beans or a spinach salad.
If you can believe it, one chicken cutlet and 1/2 c. of rice are only 330 calories, even with the shameful brown butter!
Nichelle Ley, Chef J.D. 