• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute. • Stir in rice and 3/4 cup water (11/2 cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat (you'll finish the rice in Step 5).

• While rice cooks, trim and discard bottom 1 inch from asparagus. Toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until tender and lightly browned, 10-12 minutes.

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. Remove pan from heat.

• While chicken cooks, in a small bowl, combine jam, demi-glace, chili powder, and 1/4 cup water. • Return pan with chicken to low heat; add jam mixture and dried cherries. Simmer, turning chicken to evenly coat, until sauce has thickened, 3-5 minutes. • Transfer chicken to a cutting board, leaving sauce in pan. TIP: If sauce is too thick, add a splash or two of water.

• Heat pan with sauce over low heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Turn off heat and set aside. • Fluff rice with a fork; stir in pistachios. Season with salt and pepper.

• Slice chicken crosswise. • Divide rice, asparagus, and chicken between plates. Drizzle sauce over chicken. Garnish with scallion greens and serve. Chicken is fully cooked when internal temperature reaches 165°.