Sautéed Chicken Cutlets With Asparagus, Spring Onions |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Published in Bon Appetit April 2009. /magazine/2009/04/sauteed_chicken_cutlets_with_asparagus_spring_onions_and_parsley_tarragon_gremolata Ingredients:
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, white 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 |
Directions:
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 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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