Cherry Ancho Chicken Cutlets

• Meanwhile, melt 2 TBSP butter (3 TBSP for 4 servings) in a small pot over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1-2 minutes. TIP: Use a light-colored pot if you have one—this makes it easier to check for brown bits; alternatively, use a metal spoon to scoop up a bit of sizzling butter and take a look. • Add almonds and cook, stirring, until golden and toasted, 15-30 seconds. TIP: Watch carefully to make sure the mixture doesn’t burn! • Immediately transfer brown butter almonds to a small bowl, scraping out browned bits from bottom of pot.

• To pot used for almonds, add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, pat chicken* dry with paper towels; season all over with half the chili powder (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat if chicken begins to brown too quickly; if chicken is on the thicker side, cover pan after flipping. • Turn off heat; transfer chicken to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits for flavor!).

• Keeping same pan off heat, add ¼ cup water (1⁄3 cup for 4 servings), stock concentrate, jam, and remaining chili powder. Stir, scraping up any brown bits from bottom of pan, until thickened, 1-2 minutes. TIP: The residual heat from the pan should thicken sauce by itself; if not, briefly return pan to medium-low heat to thicken. • Once sauce is thickened, stir in 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper if desired.