Chicken Cutlets with Asparagus, Capers, and Shallots

Name: Chicken Cutlets with Asparagus, Capers, and Shallots
Prep time: 30 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 1 tablespoon fresh lemon juice; 1 1/2 teaspoons Dijon mustard; 4 tablespoons extra-virgin olive oil, divided; 2 teaspoons drained capers; 1 1/2 teaspoons chopped fresh tarragon; 1 1/4 teaspoons fennel seeds, ground in spice mill or in mortar with pestle; 1 pound medium asparagus spears, trimmed; 2 cups sliced shallots (about 12 ounces); 1 1/4 pounds 1/4- to 1/3-inch-thick chicken cutlets (about 8)

By Bon Appétit Test KitchenPhotographer Lisa Hubbard

January 24, 2010

Recipe notes