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

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

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

amanda

Equipment

  • - Electric Skillet

  • - Non-stick Fry Pan

  • - Stainless Steel Skillet

  • - Cutting Board

  • - Paring Knife or Chef's Knife

  • - Wooden Spoon or Silicone Spatula

  • - Measuring Cups and Spoons

  • - Mixing Bowls (Large)

  • - Digital Food Scale (Optional)

  • - Grater (Microplane or Box grater for Parsley and Tarragon)

Ingredients

  • 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 teaspoon finely grated lemon peel

  • 1/4 teaspoon (scant) saffron threads

  • 12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds)

  • Coarse kosher salt

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

  • 1 tablespoon butter

  • 3/4 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices (scant 2 cups)

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

  • 3/4 cup low-salt chicken broth

  • 2 tablespoons crème fraîche or heavy whipping cream

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
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