How to make it

  • Cook rice according to directions in small saucepan,omitting salt and fat;drain.
  • While rice cooks,melt 1 tsp butter in large,heavy skillet over med-high heat. Sprinkle chicken with 1/4 tsp salt and pepper. Add chicken to pan;cook 3 mins on each side or till done. Remove from pan. Add cider and mustard to pan,scraping pan to loosen browned bits;cook 2 to 3 mins or till syrupy. Add chicken to pan,turning to coat. Remove from heat;set aside.
  • Melt remaining 5 tsp butter in saucepan over med-high heat;cook for 2 mins or till browned and fragrant. Lower heat to med;add pecans,and cook for 1 min or till toasted,stirring frequently.
  • Add rice and remaining 1/2 tspsalt;toss well to coat. Serve rice with chicken. Sprinkle with parsley.

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