Chicken Cutlets



Dairy Free Without Eggs Without gluten Without peanuts Without nuts

Nutritional Facts Per Serving

37 g
17 g
4 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 360
  • Lipides 16 g
    • 2.5 %
  • Cholesterol 85 mg
  • Sodium  300 mg
  • Carbs 17 g
    • fiber  4 g
    • Sugar  7 g
  • Protein 37 g


  • 1 tablespoon fresh lemon juice
  • 11/2 teaspoons Sensations Original Dijon Mustard
  • 4 tablespoons Sensations Extra Virgin 100% Olive Oil, divided
  • 2 teaspoons drained capers
  • 11/2 teaspoons chopped fresh tarragon
  • 11/4 teaspoons 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. Whisk lemon juice and mustard in a small bowl. 
  2. Gradually whisk in 2 tablespoons oil. Stir in drained capers and chopped tarragon. Season dressing to taste with salt and pepper.
  3. Preheat broiler. 
  4. Place remaining 2 tablespoons olive oil in large bowl. Stir in ground fennel seeds. 
  5. Add asparagus spears to bowl and toss to coat lightly.
  6. Arrange asparagus in single layer at 1 short end of large rimmed baking sheet.
  7. Add shallots to same bowl; toss to coat with oil mixture. 
  8. Arrange in center of same rimmed baking sheet. 
  9. Add chicken to same bowl; toss to coat. 
  10. Using tongs, transfer chicken to same rimmed baking sheet, arranging in a single layer at opposite end of sheet. 
  11. Sprinkle vegetables and chicken with salt and pepper.
  12. Broil chicken and vegetables 4 minutes. 
  13. Turn chicken cutlets and asparagus spears over; toss shallots. 
  14. Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes.
  15. Divide chicken cutlets among plates; top with shallots. 
  16. Arrange asparagus spears alongside. Drizzle mustard dressing over chicken and serve.

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