Chicken Cutlets with Asparagus, Capers & Sahllots
By cbingham
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 tbs lemon juice
- 1-1/2 tsp dijon mustard
- 4 tbs EVOO
- 2 tsp capers
- 1-1/2 tsp chopped fresh tarragon
- 1-1/4 tsp ground fennel
- 1 lb asparagus
- 2 cups (12 oz.) sliced shallots
- 4 chicken cutlets
Details
Servings 4
Preparation
Step 1
Whisk lemon juice, mustard,with 2 tbs oil, stir in capers 7 tarragon & season with s&p.
Preheat broiler. Put 2 tbs oil in large bowl, stir in fennel, add asparagus. Arrange asparagus in single layer in baking dish. Add shallots to same bowl and toss to coat. Arrange on baking sheet. Add chicken to same bowl and toss to coat. Transfer to baking sheet, add s&p. Broil 4 minutes. Drizzle with mustard dressing.
You'll also love
- Easy Cheesy Zucchini Bake 0/5 (0 Votes)
- Pikes Peak Potatos 0/5 (0 Votes)
- Ritamay's Asparagus & Artichoke... 0/5 (0 Votes)
Review this recipe