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; 177 milliliters low-salt chicken broth; 2 Tbsps (or more) extra-virgin olive oil, divided; 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)

Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolatan is a gluten free and primal main course. One portion of this dish contains roughly 76g of protein, 18g of fat, and a total of 518 calories. This recipe serves 6. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of coarse kosher salt, heavy whipping cream, low-salt chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert. It is perfect for Spring. From preparation to the plate, this recipe takes around 45 minutes.

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.

Ingredients you will need

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