Sauteéd Chicken Cutlets With Asparagus, Spring Onions, And Parsley-Tarragon Gremolata

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Ingredients for 6 servings

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-inchthick 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 crème fraîche or heavy whipping cream

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