HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

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: