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Cherry Ancho Chicken Cutlets with Almond Brown Butter Rice & Garlicky Brussels Sprouts

Main Course · Serves 2

Cherry Ancho Chicken Cutlets

with Almond Brown Butter Rice & Garlicky Brussels Sprouts

By Recipe0 System

Take your weeknight chicken up a notch by pairing it with a cherry-based sauce that’s a little bit sweet and a little bit smoky-spicy thanks to ancho chili powder. And our talented chef’s came up with decadent, but simple to nail sides: almond-brown butter rice and tender, roasted Brussels sprouts. This company-worthy meal proves that opposites do attract.

Main Course
Difficulty
medium
Rating
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Instructions

6 steps
  1. 1

    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

    Trim and halve Brussels sprouts lengthwise (quarter lengthwise if they are on the larger side).

    Toss Brussels sprouts on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until golden brown and tender, 15-20 minutes.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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!).

  5. 5

    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.

  6. 6

    Fluff rice with a fork; stir in brown butter almonds. Season with salt and pepper.

    Slice chicken crosswise.

    Divide chicken, rice, and Brussels sprouts between plates. Spoon sauce over chicken and serve.

    Chicken is fully cooked when internal temperature reaches 165°.

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