Chicken…rice…herbs…pecans … CHECK! All you need for a fantastic meal in under 30 minutes!! LOADED with protein and good carbs ~ add a side salad and BAM! You’re a genius!! 😉
Rosemary Cider – Glazed Chicken w/ Browned Butter Pecan Rice
Yield: 4 servings
20 minutes ~ start to finish…
4 chicken cutlets (breasts pounded to ½” thickness)
1 Tbsp oil
½ tsp dried rosemary
S & P TT (to taste)
½ c apple cider
1 tsp Dijon mustard
3 cups cooked rice
3 tbsp butter
¼ c chopped pecans
Prepare chicken and set aside. Heat oil in a large sauté pan over med high heat. Season chicken with salt, fresh ground black pepper and rosemary. Place in the pan and DO NOT disturb for about 2 minutes, lower heat if needed, but not below med. When chicken will move easily, turn over and cook other side until done, about 2-3 minutes per side. Remove to a plate and add cider to the pan, stirring to loosen the browned bits – add the mustard and cook over med heat until has reduced to a thickened glaze. Return chicken to the pan and coat evenly.
Heat butter in a sauté pan (can use the one from the chicken if you wish) and cook over med heat until LIGHTLY browned. Add the pecans and stir continually for 30-45 seconds. Remove from heat and add rice, stirring continually. Add salt per taste. Serve with rosemary cider glazed chicken and enjoy!
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