Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

Ingredients for Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

• 1/4 cup finely chopped fresh Italian parsley

• 1 tablespoon finely chopped fresh tarragon

• 1 tablespoon minced shallot

• 2 teaspoons finely grated orange peel

• 1/2 teaspoons finely grated lemon peel

• 1/4 teaspoons (scant) saffron threads

• 12 chicken cutlets (1/4 to 1/2 inch thick

• about 900g )

• Coarse kosher salt

• 2 tablespoons (or more) extra-virgin olive oil, divided

• 1 tablespoon butter

• 350g spring onions or spring onions (dark green parts discarded)

• white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices (scant 475ml )

• 675g slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces

• 180ml low-salt chicken broth

• 2 tablespoons crème fraîche or double cream

How to make Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

Mix first 5 ingredients in small bowl; cover gremolata and set aside. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron. DO AHEAD: Gremolata and saffron can be made 2 hours ahead. Let stand at room temperature.

Sprinkle chicken lightly with coarse salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.

Add 1 tablespoon oil and butter to same skillet. Add white and green parts of onions and sauté until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and sauté 1 minute. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes. Stir in crème fraîche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.