Chicken Cutlets with Asparagus, Spring Onions, and Gremolata

Ingredients:

Serves 6.

For the 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

For the Chicken:

• 12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds)

• 3/4 pound spring onions or green onions (dark green parts discarded);

• 1 and 1/2 pounds slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces

• 3/4 cup chicken broth

• 1/4 teaspoon (scant) saffron threads

• Coarse kosher salt

• 2 tablespoons (or more) extra-virgin olive oil, divided

• 1 tablespoon butter

• 2 tablespoons creme riche or heavy whipping cream

Directions:

1. Cut the white parts of the onions into 1/4-inch-thick slices, and the pale green parts cut into 1/2-inch-thick slices (scant 2 cups).

2. Mix first 5 ingredients for the gremolata in a small bowl.

3. Cover the gremolata and set aside.

4. Heat heavy large skillet over medium-high heat.

5. Add saffron and stir until slightly darker, about 30 seconds.

6. Transfer to another small bowl; cool and crumble saffron.

7. Sprinkle chicken lightly with coarse salt and pepper.

8. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.

9. Working in batches and adding more olive oil as needed.

10. Cook chicken until lightly browned and just cooked through, about 2 minutes per side.

11. Arrange chicken on platter; tent with foil.

12. Add 1 tablespoon olive oil and butter to same skillet.

13. Add white and green parts of onions and saute until beginning to soften, about 4 minutes.

14. Add asparagus.

15. Sprinkle saffron over vegetables.

16. Sprinkle with coarse salt and pepper and saute 1 minute.

17. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes.

18. Stir in creme riche and gremolata.

19. Season with salt and pepper.

20. Using slotted spoon, transfer vegetables to platter, arranging around chicken.

21. Drizzle sauce over chicken and serve.