Sautéed Chicken Cutlets With Asparagus, Spring Onions

Name: Sautéed Chicken Cutlets With Asparagus, Spring Onions
Cook time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1/4 cup fresh Italian parsley, finely chopped; 1 tablespoon fresh tarragon, finely chopped; 1 tablespoon shallot, minced; 2 teaspoons orange peel, finely grated; 1/2 teaspoon lemon peel, finely grated; 1/4 teaspoon saffron thread; 12 chicken cutlets (1/4 to 1/2 inch thick, about 2 pounds); coarse kosher salt; 2 tablespoons extra virgin olive oil, divided (may need more); 1 tablespoon butter; 3/4 lb spring onions (dark green parts discarded) or 3/4 lb green onion, white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices (dark green parts discarded); 1 1/2 lbs asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces (slender); 3/4 cup low sodium chicken broth; 2 tablespoons creme fraiche or 2 tablespoons heavy whipping cream

Submitted by Queen Dana

"Published in Bon Appetit April 2009. http://www.bonappetit.com/magazine/2009/04/sauteed_chicken_cutlets_with_asparagus_spring_onions_and_parsley_tarragon_gremolata"

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Ready In:: 20mins
Ingredients:: 14
Serves:: 6

ingredients

¹⁄₄ cup fresh Italian parsley, finely chopped
1 tablespoon fresh tarragon, finely chopped
1 tablespoon shallot, minced
2 teaspoons orange peel, finely grated
¹⁄₂ teaspoon lemon peel, finely grated
¹⁄₄ teaspoon saffron thread
12 chicken cutlets (1/4 to 1/2 inch thick, about 2 pounds)
coarse kosher salt
2 tablespoons extra virgin olive oil, divided (may need more)
1 tablespoon butter
³⁄₄ lb spring onions (dark green parts discarded) or 3/4 lb green onion, white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices (dark green parts discarded)
1 ¹⁄₂ lbs asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces (slender)
³⁄₄ cup low sodium chicken broth
2 tablespoons creme fraiche or 2 tablespoons heavy whipping cream

directions

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.

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RECIPE SUBMITTED BY

Queen Dana

United States

I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.

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