Cider-Glazed Chicken with Browned Butter-Pecan Rice

This unique version of a chicken and rice dinner with chicken cutlets and boiled rice in bags is very easy (or faster!) to prepare.
Cook the rice as directed on the package in a small saucepan, without adding salt or fat; strain.While the rice is cooking, melt 1 teaspoon of butter in a large heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and pepper over the chicken. Transfer the chicken to the skillet; cook for 3 minutes on each side or until tender. Remove it from the mold. Add the cider and mustard to the pan, scrape the pan to avoid browning the pieces; cook for 2-3 minutes or until a syrup forms. Place the chicken in the pan, turning it over to coat. Remove from heat; set aside.Melt the remaining 5 teaspoons of butter in a saucepan over medium-high heat; cook for 2 minutes or until lightly browned and fragrant. Reduce the heat to medium; add the pecans and cook for 1 minute or until browned, stirring frequently. Add rice and remaining 1/2 teaspoon salt; mix well to coat. Serve rice with chicken. Sprinkle with parsley.