Sauteéd Chicken Cutlets With Asparagus Spring Onion And Parsley Tarragon Gremolata

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.