Weather is starting to get a little cooler, pumpkin smells are around, jean and sweatshirt wearing has arrived, halloween/fall decorations are out, apple cider is being made, and warm, home-cooked meals are smelling up homes.
I tried this recipe last week and it was a hit. From Cooking Light...enjoy!
1 (3.5 ounce) bag boil-in-bag brown rice (such as Uncle Ben's)...I used my rice cooker (couldn't live w/out that thing!)
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, omiting salt and fat, drain.
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 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. 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 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently (careful not to burn). Add rice and the remaining 1/2 t. salt; toss well to coat. Serve rice w/chicken. Sprinkle w/parsley.
Yield: 4 servings (serving size: 1 cutlet and about 1/2 cup rice)
Fat: 13 g.
Protein: 29.1 g.
Carb: 24.2 g.
Fiber: 1.9 g.
Chol: 81 mg.