Cider~Glazed Chicken with Browned Butter~Pecan Rice

Fall is my favorite time of year.  I love the beginning of any season but, I never get tired of the fall.  It could be the idea of snuggling up with someone special, hot chocolate and a can of whip cream, really cute boots, comforting food, the holidays fast approaching.  Whatever it is, I love it.

This is a simple chicken dish, perfect for a busy weeknight.  I find myself using a ton of nuts in the fall and winter.  One of my favorite things, my kids call me a nut freak.  This also has apple cider in the sauce.  Pick some up when you go to the local pumpkin farm or in the refrigerated section of the grocery store.  Try not to use plain old apple juice for this one.  Get into the spirit of the season.  If apple cider doesn't do it for you, grab your honey and snuggle.  Either way, enjoy!

If you don't have chicken breast cutlets, don't stress.  Use chicken breasts and pound to at least 1/4 inch thickness using a meat mallet.  I usually place chicken in a Ziploc bag to pound, to make clean up easy.

3 cups cooked brown rice
3 tablespoons butter, divided
4 chicken breast cutlets
1/2 teaspoon Kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
1/4~1/2 cup pecans
2 tablespoons chopped fresh flat~leaf parsley

Cook the brown rice according to package directions in a saucepan, omitting salt and fat.

While rice is cooking, melt 1 tablespoon butter in a large heavy skillet over medium~high heat.  Sprinkle chicken with 1/4 teaspoon salt and pepper.  Add chicken to pan; cook 3 minutes on each side or until done.  Remove chicken 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 with sauce.  Remove from heat and set aside.

Melt remaining 2 tablespoons of butter in saucepan over medium~high heat; cook for 2 minutes or until butter is browned and fragrant.  Reduce heat to medium; add chopped pecans and cook for 1 minute or until toasted, stirring frequently.  Add rice and the remaining 1/4 teaspoon (or even less) salt; toss well to coat.

Serve brown rice with chicken.  Garnish with chopped parsley.