Changing for the better, one bite and (deep) breath at a time.

Monday, May 9, 2011

Cider-glazed Chicken with Browned Butter-Pecan Rice

This recipe is super simple and totally delicious. I've made it a few times now and receive rave reviews from those who taste it. It's also gluten-free, so it is appropriate for those who have gluten or wheat intolerances. I found it on Cooking Light's website, here. Don't be afraid to use the relatively small amounts of butter called for in this recipe. If possible, choose organic pasture butter (no for sale at Whole Foods). The fat profile is optimal because the cows eat grass - what they're meant to eat - and there are higher concentrations of conjugated linoleic acid. For more on the importance of eating meat that was raised properly (and more humanely), check out this article.

As a gift from my dad to my mom for their anniversary, I was hired as a "personal chef" to create 10 delivered meals. My mom doesn't have to worry about shopping, food prep, or cleanup, and I usually make enough for two meals.

**I doubled the recipe, so in the pictures the quantity will be larger**

Cider-glazed Chicken with Browned Butter-Pecan Rice
Serves 4 (pictures serve 8)

  • 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
  • 2 tablespoons butter, divided
  • 1 pound chicken breast cutlets (about 4 cutlets)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup refrigerated apple cider
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped pecans
  • 2 tablespoons chopped fresh flat-leaf parsley

Assemble Ingredients:

Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

While rice cooks, melt 1 teaspoon 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 from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy.

Add chicken to pan, turning to coat. Remove from heat; set aside.

Melt remaining 5 teaspoons 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.

Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

This is the pan I prepared to bring to my parents' house for delivery, plus I added a salad:

As my friends would say, "Nom, nom, nom!"



No comments:

Post a Comment