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

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

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

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Ingredients

Count

Nutrition

572

Calories

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Ingredients:

Serving

1/4 cup finely chopped fresh italian parsley
1 tbsp finely chopped fresh tarragon
1 tbsp minced shallot
2 tsp finely grated orange peel
1/2 tsp finely grated lemon peel
1/4 tsp (scant) saffron threads
12 chicken cutlets (1/4 to 1/2 inch thick ; about 2 lb)
coarse kosher salt
2 tbsp (or more) extra-virgin olive oil, divided
1 tbsp butter
3/4 lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices (scant 2 cups)
1 1/2 lb slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
3/4 cup low-salt chicken broth
2 tbsp creme fraiche or 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	572.5 Kcal (2397 kJ)
Calories from fat	349.53 Kcal
		% Daily Value*
Total Fat	38.84g	60%
Cholesterol	74.97mg	25%
Sodium	903.99mg	38%
Potassium	562.12mg	12%
Total Carbs	29.59g	10%
Sugars	2.27g	9%
Dietary Fiber	5.19g	21%
Protein	26.47g	53%
Vitamin C	19.9mg	33%
Iron	2.3mg	13%
Calcium	301.9mg	30%

Amount Per 100 g
Calories	155.43 Kcal (651 kJ)
Calories from fat	94.89 Kcal
		% Daily Value*
Total Fat	10.54g	60%
Cholesterol	20.35mg	25%
Sodium	245.42mg	38%
Potassium	152.61mg	12%
Total Carbs	8.03g	10%
Sugars	0.62g	9%
Dietary Fiber	1.41g	21%
Protein	7.19g	53%
Vitamin C	5.4mg	33%
Iron	0.6mg	13%
Calcium	82mg	30%

* 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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