Chicken Cutlets Recipe
Prep Time
Serves
Cooking Mode
1 tbsp fresh lemon juice
1½ tsp Sensations Original Dijon Mustard
4 tbsp Sensations Extra Virgin 100% Olive Oil, divided
2 tsp drained capers
1½ tsp chopped fresh tarragon
1¼ tsp fennel seeds, ground spice mill or in mortar with pestle
1 pound medium asparagus spears, trimmed
2 cups sliced shallots (about 12 ounces)
4 Compliments Balance Boneless Skinless Chicken Breasts
Salt & Pepper to taste
1 tbsp fresh lemon juice
1½ tsp Sensations Original Dijon Mustard
4 tbsp Sensations Extra Virgin 100% Olive Oil, divided
2 tsp drained capers
1½ tsp chopped fresh tarragon
1¼ tsp fennel seeds, ground spice mill or in mortar with pestle
1 pound medium asparagus spears, trimmed
2 cups sliced shallots (about 12 ounces)
4 Compliments Balance Boneless Skinless Chicken Breasts
Salt & Pepper to taste
Directions
1Whisk lemon juice and mustard in a small bowl.
2Gradually whisk in 2 tablespoons oil. Stir in drained capers and chopped tarragon. Season dressing to taste with salt and pepper.
3Preheat broiler.
4Place remaining 2 tablespoons olive oil in large bowl. Stir in ground fennel seeds.
5Add asparagus spears to bowl and toss to coat lightly.
6Arrange asparagus in single layer at 1 short end of large rimmed baking sheet.
7Add shallots to same bowl; toss to coat with oil mixture.
8Arrange in center of same rimmed baking sheet.
9Add chicken to same bowl; toss to coat.
10Using tongs, transfer chicken to same rimmed baking sheet, arranging in a single layer at opposite end of sheet.
11Sprinkle vegetables and chicken with salt and pepper.
12Broil chicken and vegetables 4 minutes.
13Turn chicken cutlets and asparagus spears over; toss shallots.
14Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes.
15Divide chicken cutlets among plates; top with shallots.
16Arrange asparagus spears alongside. Drizzle mustard dressing over chicken and serve.
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