Sautéed Chicken Cutlets With Asparagus, Spring Onions

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup fresh italian parsley, finely chopped
• 1 tablespoon fresh tarragon, finely chopped
• 1 tablespoon shallot, minced
• 2 teaspoons orange peel, finely grated
• 1/2 teaspoon lemon peel, finely grated
• 1/4 teaspoon saffron thread
• 12 chicken cutlets (1/4 to 1/2 inch thick, about 2 pounds)
• coarse kosher salt
• 2 tablespoons extra virgin olive oil, divided (may need more)
• 1 tablespoon butter
• 3/4 lb spring onions (dark green parts discarded) or 3/4 lb green onion, parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices (dark green parts discarded)
• 1 1/2 lbs asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces (slender)
• 3/4 cup low sodium chicken broth
• 2 tablespoons creme fraiche or 2 tablespoons heavy whipping cream

Recipe

• 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.
• 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.
• 3 add 1 tablespoon oil and butter to same skillet. add 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.