Friday, January 14, 2011

Low-Point Cider-Glazed Pecan Chicken

In searching for different delicious chicken recipes, I found this one that is now going to be filed under "Keep and make again soon!" A very appetizing entre' the entire family thoroughly enjoyed. Hope yours does too!

Low-Point Cider-Glazed Pecan Chicken
- 4 tsp. butter, divided (Land O Lakes Light)
- 3 large chicken breasts (I was able to cut these in half making 6 servings)
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. coriander
- 1/4 tsp. garlic powder
- 1 cup unsweetened apple cider
- 1 tsp. Dijon mustard
- 1/4 cup chopped pecans
- 1/4 cup chicken broth
- 2 Tbs chopped fresh parsley (optional)
Heat 1 tsp. butter in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper and add chicken to skillet. Cook for 3 minutes on each side. Remove from skillet. Add coriander, garlic powder, apple cider, and dijon mustard to skillet. Stir constantly until the liquid just starts to reduce. Place chicken back in skillet and add chicken broth, remaining 3 tsp. butter, pecans, and chicken broth. Cook for several more minutes until chicken is done. Sprinkle with fresh parsley if desired. Serve over 1/2 cup rice. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 6
Serving size = 1
Points per serving = 4.5
1 serving of chicken served over 1/2 cup rice = 6.5 points

"Trust yourself. You know more than you think you do." - Benjamin Spock 

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