This is a delicious way to Eat Healthy without the calories! Enjoy.
- 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
- 1/4 teaspoon (scant) saffron threads
- 12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds)
- Coarse kosher salt
- 2 tablespoons (or more) extra-virgin olive oil, divided
- 1 tablespoon butter
- 3/4 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices (scant 2 cups)
- 1 1/2 pounds slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
- 3/4 cup low-salt chicken broth
- 2 tablespoons almond milk
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 almond milk and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.