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Sauteéd Chicken Cutlets With Asparagus Spring Onion And Parsley Tarragon Gremolata

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Recipe

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Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup italian parsley
fresh, finely chopped
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1 tablespoon tarragon leaves
fresh, finely chopped
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1 tablespoon shallots
minced
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2 teaspoons oranges
peel, finely grated
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½ teaspoon lemon
peel, finely grated
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¼ teaspoon saffron threads
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12 each chicken cutlets
1/4 to 1/2 inch thick, about 2 pounds
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1 x kosher salt
coarse
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2 tablespoons olive oil, extra-virgin
divided
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1 tablespoon butter
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¾ 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
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1 ½ pounds asparagus
slender, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
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¾ cup chicken broth, low salt
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2 tablespoons whipped cream frosting
*

Ingredients

Amount Measure Ingredient Features
59 ml italian parsley
fresh, finely chopped
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15 ml tarragon leaves
fresh, finely chopped
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15 ml shallots
minced
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1E+1 ml oranges
peel, finely grated
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2.5 ml lemon
peel, finely grated
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1.3 ml saffron threads
* Camera
12 each chicken cutlets
1/4 to 1/2 inch thick, about 2 pounds
* Camera
1 x kosher salt
coarse
* Camera
3E+1 ml olive oil, extra-virgin
divided
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15 ml butter
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340.2 g 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
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680.4 g asparagus
slender, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
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177 ml chicken broth, low salt
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3E+1 ml 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 11055% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 36mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 16%
Sugars g
Protein 9g
Vitamin A 35% Vitamin C 36%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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