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Recipes

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

By Molly StevensPhotography by Lisa Hubbard
Image may contain Plant Food Vegetable and Produce

Recipe information

  • Yield

    6 Servings

Ingredients

1

/4 cup finely chopped fresh Italian parsley

1

tablespoon finely chopped fresh tarragon

1

tablespoon minced shallot

2

teaspoons finely grated orange peel

1

/2 teaspoon finely grated lemon peel

1

/4 teaspoon (scant) saffron threads

12

chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds)

Coarse kosher salt

2

tablespoons (or more) extra-virgin olive oil, divided

1

tablespoon butter

3

/4 pound 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-inch-thick slices (scant 2 cups)

1

1/2 pounds slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces

3

/4 cup low-salt chicken broth

2

tablespoons crème fraîche or heavy whipping cream

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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.

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