SAUTEéD CHICKEN CUTLETS WITH ASPARAGUS, SPRING ONIONS, AND PARSLEY-TARRAGON GREMOLATA
Provided by Molly Stevens
Categories Chicken Sauté Low Cal High Fiber Dinner Orange Asparagus Spring Family Reunion Tarragon Parsley Green Onion/Scallion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rujan Lama
[email protected]This dish sounds amazing! I'm going to pin it to my Pinterest board so I can make it later.
Qasim Khan
[email protected]I'm always looking for new chicken recipes, and this one looks like a winner. I can't wait to try it!
Hasibe Dema
[email protected]This recipe looks delicious! I'm definitely going to try it this weekend.
Ddungu Lawrence
[email protected]I'm not sure what went wrong, but my chicken turned out dry and tough. Maybe I cooked it for too long?
Bipin Don
[email protected]This dish was a bit too salty for my taste. I think I'll use less salt next time.
Abubakr Seiadu
[email protected]I'm not a fan of tarragon, so I omitted it from the gremolata. The dish was still very good, but I think it would have been even better with the tarragon.
Md Mohshin
[email protected]This dish was easy to make and very flavorful. I loved the combination of chicken, asparagus, and spring onions. The gremolata was also a nice touch.
FITHER Joy
[email protected]This recipe is a great way to use up leftover chicken. I had some grilled chicken from the night before, and it worked perfectly in this dish. The asparagus and spring onions were also a nice addition.
Enaruna Efosa
[email protected]I'm not a huge fan of parsley, but I loved the gremolata in this dish. It added a nice pop of flavor without being overpowering. The chicken was also cooked perfectly.
Kamran Marwat
[email protected]This dish was a hit with my family! The chicken was juicy and flavorful, and the asparagus and spring onions were perfectly cooked. The gremolata added a bright, fresh flavor that really brought the dish together. I will definitely be making this aga