Sauteéd Chicken Cutlets With Asparagus Spring Onion And Parsley Tarragon Gremolata

30 minutes Prep: 15 minutes Cook: 15 minutes

110 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

1/4	cup	italian parsley	fresh, finely chopped
1	tablespoon	tarragon	fresh, finely chopped
1	tablespoon	shallot	minced
2	teaspoons	orange	peel, finely grated
1/2	teaspoon	lemon	peel, finely grated
1/4	teaspoon	saffron threads
12	each	chicken cutlets	1/4 to 1/2 inch thick, about 2 pounds
1	x	kosher salt	coarse
2	tablespoons	olive oil, extra-virgin	divided
1	tablespoon	butter
3/4	pound	scallions, spring 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
1 1/2	pounds	asparagus	slender, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
3/4	cup	chicken broth, low salt
2	tablespoons	whipped cream frosting

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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Nutrition Facts

Serving Size 213g

Amount per Serving

Calories 110 55% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 36mg	1%
Total Carbohydrate 10.0g	3%
Dietary Fiber 4.0g	16%
Sugars 4.0g
Protein 4.0g	9%

Vitamin A	35%		Vitamin C	36%
Calcium	8%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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