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Tuesday, June 29, 2010

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



        This is an amazingly long recipe title for something that’s relatively easy to make.  And even in the heat, it's a perfect dinner for this time of year. It takes advantage of the last of the local asparagus.  And what a way to end the season!   The flavors just pop off the plate and the sauce is a special treat.  Usually a gremolata consists of garlic, parsley and lemon peel.  But here, the shallot stands in for the garlic and tarragon and orange make an appearance.    It looks absolutely beautiful but I’ll be darned if the ‘cooking shots’ give you any indication of how good this is.  It came from Bon Appetit a little over a year ago and I think you’ll find it an excellent addition to your chicken repertoire. Here’s the recipe:


Recipe for Sauteed Chicken Cutlets with Asparagus, Spring Onions and Parsley-Tarragon Gremolata.

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 scallions (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 crème fraîche or heavy whipping cream

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.

2.   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.

3.   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 or heavy cream and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.