Sauteéd Chicken Cutlets With Asparagus Spring Onion And Parsley Tarragon Gremolata
.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
italian parsley
fresh, finely chopped |
|
| 1 | tablespoon |
tarragon leaves
fresh, finely chopped |
|
| 1 | tablespoon |
shallots
minced |
|
| 2 | teaspoons |
oranges
peel, finely grated |
|
| ½ | teaspoon |
lemon
peel, finely grated |
|
| ¼ | 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
|
|
| 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 |
|
| 1 ½ | pounds |
asparagus
slender, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces |
|
| ¾ | cup |
chicken broth, low salt
|
|
| 2 | tablespoons |
whipped cream frosting
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
italian parsley
fresh, finely chopped |
|
| 15 | ml |
tarragon leaves
fresh, finely chopped |
|
| 15 | ml |
shallots
minced |
|
| 1E+1 | ml |
oranges
peel, finely grated |
|
| 2.5 | ml |
lemon
peel, finely grated |
|
| 1.3 | ml |
saffron threads
|
*
|
| 12 | each |
chicken cutlets
1/4 to 1/2 inch thick, about 2 pounds |
*
|
| 1 | x |
kosher salt
coarse |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
divided |
|
| 15 | ml |
butter
|
|
| 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 |
|
| 680.4 | g |
asparagus
slender, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces |
|
| 177 | ml |
chicken broth, low salt
|
|
| 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.
