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

Name: Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces; 1 Tbsp butter; 12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds); 6 servings Coarse kosher salt; 1 Tbsp finely chopped fresh tarragon; 2 Tbsps crème fraîche or heavy whipping cream; 1 teaspoons finely grated lemon peel; 177 milliliters low-salt chicken broth; 2 Tbsps (or more) extra-virgin olive oil, divided; 2 teaspoons finely grated orange peel; 59 milliliters finely chopped fresh Italian parsley; 0 teaspoons (scant) saffron threads; 1 Tbsp minced shallot; 340 grams spring onions 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 (scant 2 cups)

Need a gluten free and primal main course? Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata could be an excellent recipe to try. This recipe serves 6. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 76g of protein, 18g of fat, and a total of 519 calories. Head to the store and pick up olive oil, green onions ; white parts, chicken cutlets, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It can be enjoyed any time, but it is especially good for Spring.

Instructions

Mix first 5 ingredients in small bowl;cover gremolata and set aside.

Equipment you will use

Bowl

Heat heavylarge skillet over medium-high heat.

Equipment you will use

Frying Pan

Addsaffron and stir until slightly darker, about30 seconds.

Transfer to another smallbowl; cool and crumble saffron. DO AHEAD: Gremolata and saffron can be made 2 hoursahead.

Ingredients you will need

Saffron

Let stand at room temperature.

Sprinkle chicken lightly with coarsesalt and pepper.

Ingredients you will need

Whole Chicken

Pepper

Heat 1 tablespoon oil inheavy large skillet over medium-high heat.Working in batches and adding more oil asneeded, cook chicken until lightly brownedand just cooked through, about 2 minutesper side. Arrange chicken on platter; tentwith foil.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Aluminum Foil

Add 1 tablespoon oil and butter to sameskillet.

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Butter

Cooking Oil

Add white and green parts of onionsand sauté until beginning to soften, about4 minutes.

Add asparagus.

Ingredients you will need

Asparagus

Sprinkle saffronover vegetables.

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Vegetable

Sprinkle with coarsesalt and pepper and sauté 1 minute.

Ingredients you will need

Pepper

Addbroth, reduce heat to medium, and simmeruncovered until vegetables are tenderand broth reduces and thickens to glaze,about 5 minutes. Stir in crème fraîche andgremolata. Season with salt and pepper.Using slotted spoon, transfer vegetables toplatter, arranging around chicken.

Ingredients you will need

Salt And Pepper