I decided to start this blog to broadcast my cooking attempts while also find a place to keep recipes that are a success. I find that I thrive with a recipe. I just haven’t mastered enough of the skills to throw things together on my own without a guide. It helps me measure and keep in line and also allows me to pass the buck should something turn out wrong.
Fortunately, in this day and age of the internet, recipes are all over the place. There are a bunch of listservs that will send them along daily, which allows me to pick and choose what looks good and easy. Also, I like to borrow inspiration from fellow cooking bloggers – they seem to have it locked up in terms of good choices. Also, from cookbooks and friends. The best way to expand your knowledge is to ask.
So, with that in mind, I was seeking something autumn inspired. It is chilly in DC after all and apple season is just wrapping up. It seemed appropriate to honor this time of year with some cider inspired goodness.
Cider Glazed Chicken with Browned Butter-Pecan Rice
(inspired by MyRecipes.Com)
1 cup long grain rice
2 tablespoons butter
1 pound chicken breast cutlets (I was cooking for two so I just used two boneless skinless chicken breasts)
3/4 teaspoon salt
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
1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.
2. While rice cooks, melt 1/2 tbsp butter in a large heavy skillet over medium-high heat.
3. Sprinkle chicken with 1/4 teaspoon salt and pepper.
4. Add chicken to skillet; cook 3 minutes on each side or until done. Remove from pan.
5. Add cider and mustard to pan, scraping pan to loosen browned bits; cook until reduced.
6. Add chicken to pan, turning to coat. Remove from heat; set aside.
7. Melt remaining butter in saucepan over medium-high heat; cook for 2 minutes or until melted but not gone.
8. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently.
9. Add rice and the remaining 1/2 teaspoon salt; toss well to coat.
10. Serve rice with chicken. Sprinkle chicken with parsley.
Be sure to reduce the sauce as much as possible. The original recipe says 2-3 minutes for the sauce but I found it took a lot longer.
I served this one up with a side of broccoli. The taste was delicious and not too heavy on the cider or the mustard. The rice turned out a little too sticky for my liking (without a rice cooker, this is a constant struggle) but the pecans fit nicely.