Cider-Glazed Chicken With Browned Butter-Pecan Rice

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1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)

2 tablespoons butter, divided

1 pound chicken breast cutlets (about 4 cutlets)

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1/2 cup refrigerated apple cider

1 teaspoon Dijon mustard

1/4 cup chopped pecans

2 tablespoons chopped fresh flat-leaf parsley

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