Cider-Glazed Chicken with Browned Butter Pecan Rice

Yummy fall meal!!!

1 bag Uncle Ben's Ready Brown and Wild Rice (the stuff that cooks in the microwave in 90 secs)

2T butter, divided

1lb boneless, skinless chicken breasts (I pounded them thin so they would cook faster)

3/4t salt, divided

1/4t freshly ground black pepper

1/2c refrigerated apple cider

1t dijon mustard

1/2c chopped pecans

2T chopped fresh flat leaf parsley

Melt 1T butter in lg heavy skillet over med-high heat. Sprikle chicken with 1/4t salt and pepper. Add chicken to pan; cook 3 min on each side or until done. Remove from pan. Cook rice in microwave. Add cider and mustard to pan, scraping pan to loosen browned bits. Cook 2-3 min or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

Melt remaining 5t butter in saucepan over med-high heat; cook for 2 min or until browned and fragrant. Lower heat to med; add pecans, and cook for 1 min or until toasted, stirring frequently. Add rice and remaining 1/2t salt; toss well to coat. Serve rice with chicken and sprinkle with parsley.