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. ...

View full recipe at Epicurious