Cider-glazed Chicken with Browned Butter Pecan Rice

1 (3.5 oz) bag of brown rice
2 Tbsp butter
1 lb chicken breast
3/4 tsp salt
1/4 tsp ground pepper
1/2 cup cold apple cider
1 tsp Dijon mustard
1/4 cup chopped pecans
2 Tbsp chopped fresh flat-leaf parsley

1. Cook rice.
2. Melt 1 tsp butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 tsp 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 2-3 minutes or until syrupy. Add chicken back to pan, turning to coat. Remove from heat and set aside.
3. Melt remaining 5 tsp 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 remaining 1/2 tsp salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Yield: 4 servings.