Broiling chicken is not something I do very often, if at all. For some reason I have always thought that broiling chicken would burn it on the outside, and leave it raw on the inside. I saw this recipe in Bon Appetit, and what appealing most to me was the fact that everything went into the oven on the same baking sheet. This seemed too simple not to try. Plus – it just happened to have two of my favorite items cooking along side of the chicken: asparagus and shallots. The combination sounded divine.
Broiling the chicken worked like a charm – the chicken was so thin, that it was so nice and tender on the inside, yet nicely browned on the outside. The crushed fennel rub on the chicken was incredible – and it went perfectly with the shallots and asparagus. My girls just ate the chicken, but that left more asparagus and shallots for my husband and I – and there were no leftovers.
It’s funny now to think about all the different ways to cook chicken – I think I have now covered them all.
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons drained capers
- 1 1/2 teaspoons chopped fresh tarragon
- 1 1/4 teaspoons fennel seeds, ground in spice mill or in mortar with pestle
- 1 pound medium asparagus spears, trimmed
- 2 cups sliced shallots (about 12 ounces)
- 1 1/4 pounds 1/4- to 1/3-inch-thick chicken cutlets (about 8 )
Whisk lemon juice and mustard in small bowl. Gradually whisk in 2 tablespoons oil. Stir in drained capers and chopped tarragon. Season dressing to taste with salt and pepper.
Preheat broiler. Place remaining 2 tablespoons olive oil in large bowl. Stir in ground fennel seeds. Add asparagus spears to bowl and toss to coat lightly. Arrange asparagus in single layer at 1 short end of large rimmed baking sheet. Add shallots to same bowl; toss to coat with oil mixture. Arrange in center of same rimmed baking sheet. Add chicken to same bowl; toss to coat. Using tongs, transfer chicken to same rimmed baking sheet, arranging in single layer at opposite end of sheet. Sprinkle vegetables and chicken with salt and pepper.
Broil chicken and vegetables 4 minutes. Turn chicken cutlets and asparagus spears over; toss shallots. Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes. Divide chicken cutlets among plates; top with shallots. Arrange asparagus spears alongside. Drizzle mustard dressing over chicken and serve.
For a printer-friendly version of this recipe, please click here: Chicken Cutlets with Asparagus