Name: Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Yield: Makes 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-inchthick 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

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

Gremolata is usually made with parsley, garlic, and lemon peel. Here, shallot replaces garlic, and tarragon and orange peel are added.

Recipe information

Yield
Makes 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-inchthick 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

Preparation

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.

Recipe notes

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Easy Spring Skillet Suppers
These one-pan dinners aren't just fast. They're seared, caramelized, sauteed, and simmered to flavorful perfection.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes

Easy Spring Skillet Suppers