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

Ingredients

• 1.5 pounds asparagus cut into 3-inch pieces, stems cut into 1/2-inch pieces
• 1 tablespoon butter 
• 12  chicken cutlets ()
• 6 servings kosher salt 
• 1 tablespoon tarragon fresh finely chopped
• 2 tablespoons cup heavy whipping cream 
• 0.8 cup chicken broth 
• 2 tablespoons olive oil extra virgin extra-virgin divided ()
• 0.3 cup parsley fresh italian finely chopped
• 0.3 teaspoon saffron threads (scant)
• 1 tablespoon shallots minced
• 0.8 pound onion dark cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices (scant 2 cups) ( green parts discarded)

Equipment

• bowl
• frying pan
• aluminum foil
• slotted spoon

Directions

1. Mix first 5 ingredients in small bowl;cover gremolata and set aside.
2. Heat heavylarge skillet over medium-high heat.
3. Addsaffron and stir until slightly darker, about30 seconds.
4. Transfer to another smallbowl; cool and crumble saffron. DO AHEAD: Gremolata and saffron can be made 2 hoursahead.
5. Let stand at room temperature.
6. Sprinkle chicken lightly with coarsesalt and pepper.
7. Heat 1 tablespoon oil inheavy large skillet over medium-high heat.Working in batches and adding more oil asneeded, cook chicken until lightly brownedand just cooked through, about 2 minutesper side. Arrange chicken on platter; tentwith foil.
8. Add 1 tablespoon oil and butter to sameskillet.
9. Add white and green parts of onionsand sauté until beginning to soften, about4 minutes.
10. Add asparagus.
11. Sprinkle saffronover vegetables.
12. Sprinkle with coarsesalt and pepper and sauté 1 minute.
13. Addbroth, reduce heat to medium, and simmeruncovered until vegetables are tenderand broth reduces and thickens to glaze,about 5 minutes. Stir in crème fraîche andgremolata. Season with salt and pepper.Using slotted spoon, transfer vegetables toplatter, arranging around chicken.
14. Drizzlesauce over chicken and serve.