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Chicken Cutlets

Chicken Cutlets

Marinate Time: 20 mins

Prep Time: 10 mins

Total Time: 30 mins

Serves: 4

Ingredients

1 tbsp: fresh lemon juice

11/2 tsp: Sensations Original Dijon Mustard

4 tbsp: Sensations Extra Virgin 100% Olive Oil, divided

2 tsp: drained capers

11/2 tsp: chopped fresh tarragon

11/4 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

Method

Step 1: Whisk lemon juice and mustard in a small bowl.

Step 2: Gradually whisk in 2 tablespoons oil. Stir in drained capers and chopped tarragon. Season dressing to taste with salt and pepper.

Step 3: Preheat broiler.

Step 4: Place remaining 2 tablespoons olive oil in large bowl. Stir in ground fennel seeds.

Step 5: Add asparagus spears to bowl and toss to coat lightly.

Step 6: Arrange asparagus in single layer at 1 short end of large rimmed baking sheet.

Step 7: Add shallots to same bowl; toss to coat with oil mixture.

Step 8: Arrange in center of same rimmed baking sheet.

Step 9: Add chicken to same bowl; toss to coat.

Step 10: Using tongs, transfer chicken to same rimmed baking sheet, arranging in a single layer at opposite end of sheet.

Step 11: Sprinkle vegetables and chicken with salt and pepper.

Step 12: Broil chicken and vegetables 4 minutes.

Step 13: Turn chicken cutlets and asparagus spears over; toss shallots.

Step 14: Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes.

Step 15: Divide chicken cutlets among plates; top with shallots.

Step 16: Arrange asparagus spears alongside. Drizzle mustard dressing over chicken and serve.

Characteristics

Dinner Safeway

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