Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

Ingredients

• •¼ cup finely chopped fresh Italian parsley
• •1 tablespoon finely chopped fresh tarragon
• •1 tablespoon minced shallot
• •2 teaspoons finely grated orange peel
• •½ teaspoon finely grated lemon peel
• •¼ teaspoon saffron threads
• •12 piece chicken cutlets
• •1 to taste coarse kosher salt
• •2 tablespoons extra-virgin olive oil
• •1 tablespoon butter
• •¾ pound spring onions
• •1½ pounds asparagus
• •¾ cup low-salt chicken broth
• •2 tablespoons crème fraîche

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   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.

   15 min

3. 3.

   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.

   12 min