Chicken,with Asparagus and gremolata

By Bob_Bazzle

Ingredients

• 1/4 cup finely chopped fresh Italian parsley
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon minced shallot
• 2 teaspoons finely grated orange peel
• 1/2 teaspoon finely grated lemon peel
• 1/4 teaspoon (scant) saffron threads
• 12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds)
• Coarse kosher salt
• 2 tablespoons (or more) extra-virgin olive oil, divided
• 1 tablespoon butter
• 3/4 pound 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 pounds slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
• 3/4 cup low-salt chicken broth
• 2 tablespoons cr� fra�e or heavy whipping cream

Preparation

Step 1

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 saut�ntil beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and saut� 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 cr� fra�e and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.