Sticky Cider-Glazed Chicken
Green Beans with Long-Grain and Wild Rice
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp butter
- ½ cup apple cider
- 2 Tbsp molasses
- ½ tsp dried crushed rosemary
Instructions
- Preheat oven to 350°F. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt butter in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes per side or until browned; remove from skillet.
- Add cider, molasses, and rosemary to skillet; cook, whisking occasionally, 5 minutes or until slightly thickened. Return chicken to skillet, turning to coat with sauce. Bake 10 minutes or until chicken is done.
Side Dish Ingredients
- 1 lb green beans, trimmed
- 3 Tbsp olive oil
- 2 (4.6-oz) pkg long-grain and wild rice mix
Side Dish Instructions
- Preheat oven to 350°F. Toss together green beans and oil on a rimmed baking sheet. Bake 15 minutes or until beans are browned and tender. Season with salt and pepper to taste.
- Cook rice according to package directions.
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