Ingredients for Sauteéd 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 teaspoons finely grated lemon peel

• 1/4 teaspoons (scant) saffron threads

• 12 chicken cutlets (1/4 to 1/2 inch thick

• about 900g )

• Grov kosher salt

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

• 1 tablespoon butter

• 350g spring onions or spring onions (dark green parts discarded)

• white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices (scant 475ml )

• 675g slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces

• 180ml low-salt chicken broth

• 2 tablespoons crème fraîche or double cream

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

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