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Sautéed Chicken Cutlets With Asparagus, Spring Onions Recipe

Sautéed Chicken Cutlets With Asparagus, Spring Onions Recipe

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Sautéed Chicken Cutlets With Asparagus, Spring Onions

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Ingredients:

Serving

1/4 cup fresh italian parsley, finely chopped
1 tbsp fresh tarragon, finely chopped
1 tbsp shallot, minced
2 tsp orange peel, finely grated
1/2 tsp lemon peel, finely grated
1/4 tsp saffron thread
12 chicken cutlets (1/4 to 1/2 inch thick , about 2 lb)
coarse kosher salt
2 tbsp extra virgin olive oil, divided (may need more)
1 tbsp 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 tbsp creme fraiche or 2 tbsp heavy whipping cream

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	565.17 Kcal (2366 kJ)
Calories from fat	348.87 Kcal
		% Daily Value*
Total Fat	38.76g	60%
Cholesterol	74.59mg	25%
Sodium	807.92mg	34%
Potassium	817.45mg	17%
Total Carbs	30.96g	10%
Sugars	3.66g	15%
Dietary Fiber	5.72g	23%
Protein	25.6g	51%
Vitamin C	22.3mg	37%
Iron	4.6mg	26%
Calcium	112.3mg	11%

Amount Per 100 g
Calories	153.25 Kcal (642 kJ)
Calories from fat	94.6 Kcal
		% Daily Value*
Total Fat	10.51g	60%
Cholesterol	20.23mg	25%
Sodium	219.07mg	34%
Potassium	221.65mg	17%
Total Carbs	8.39g	10%
Sugars	0.99g	15%
Dietary Fiber	1.55g	23%
Protein	6.94g	51%
Vitamin C	6.1mg	37%
Iron	1.3mg	26%
Calcium	30.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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