Chicken Cutlets With Asparagus, Capers, And Shallots
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Lemon Juice (fresh)1.5 tsps
Dijon Mustard4 tbsps
Extra-Virgin Olive Oil (divided)2 tsps
Capers (drained)1.5 tsps
Tarragon (chopped fresh)Directions:
1
Preheat broiler
2
Season dressing to taste with salt and pepper
3
Whisk lemon juice and mustard in small bowl
4
Gradually whisk in 2 tablespoons oil
5
Stir in drained capers and chopped tarragon
6
Season dressing to taste with salt and pepper
7
Preheat broiler
8
Place remaining 2 tablespoons olive oil in large bowl
9
Stir in ground fennel seeds
10
Add asparagus spears to bowl and toss to coat lightly
11
Arrange asparagus in single layer at 1 short end of large rimmed baking sheet
12
Add shallots to same bowl; toss to coat with oil mixture
13
Arrange in center of same rimmed baking sheet
14
Add chicken to same bowl; toss to coat
15
Using tongs, transfer chicken to same rimmed baking sheet, arranging in single layer at opposite end of sheet
16
Sprinkle vegetables and chicken with salt and pepper
17
Broil chicken and vegetables 4 minutes
18
Turn chicken cutlets and asparagus spears over; toss shallots
19
Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes
20
Divide chicken cutlets among plates; top with shallots
21
Arrange asparagus spears alongside
22
Drizzle mustard dressing over chicken and serve
23
Whisk lemon juice and mustard in small bowl
24
Gradually whisk in 2 tablespoons oil
25
Stir in drained capers and chopped tarragon
26
Place remaining 2 tablespoons olive oil in large bowl
27
Stir in ground fennel seeds
28
Add asparagus spears to bowl and toss to coat lightly
29
Arrange asparagus in single layer at 1 short end of large rimmed baking sheet
30
Add shallots to same bowl; toss to coat with oil mixture
31
Arrange in center of same rimmed baking sheet
32
Add chicken to same bowl; toss to coat
33
Using tongs, transfer chicken to same rimmed baking sheet, arranging in single layer at opposite end of sheet
34
Sprinkle vegetables and chicken with salt and pepper
35
Broil chicken and vegetables 4 minutes
36
Turn chicken cutlets and asparagus spears over; toss shallots
37
Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes
38
Divide chicken cutlets among plates; top with shallots
39
Arrange asparagus spears alongside
40
Drizzle mustard dressing over chicken and serve