Chicken Cutlets with Asparagus, Capers & Sahllots

By cbingham

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

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.