Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Ingredients
- 1 orange
- 2 tablespoons (or more) extra-virgin olive oil
- 1 ½ pounds slender asparagus
- 1 lemon
- 12 chicken cutlets
- Coarse kosher salt
- 1 tablespoon butter
- + 7 more ingredients
-
- ¾ pound spring onions or green onions
- ¾ cup chicken stock or low-sodium chicken broth
- 2 tablespoons crème frache or heavy whipping cream
- ¼ cup fresh Italian parsley
- 1 tablespoon fresh tarragon
- 1 tablespoon shallot
- ¼ teaspoon (scant) saffron threads
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. ...
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