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

Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Photo by Lisa Hubbard

Ingredients

  • 1 ½ pounds slender asparagus
  • 1 tablespoon fresh tarragon
  • 12 chicken cutlets
  • 1 orange
  • 1 tablespoon shallot
  • 2 tablespoons crème frache or heavy whipping cream
  • 2 tablespoons (or more) extra-virgin olive oil
  • + 7 more ingredients
    • Coarse kosher salt
    • ¾ cup chicken stock or low-sodium chicken broth
    • ¾ pound spring onions or green onions
    • 1 lemon
    • ¼ cup fresh Italian parsley
    • 1 tablespoon butter
    • 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. ...

View full recipe at Epicurious

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