A reasonably fast, limited number of bowls dish. The only trick, use the largest rimmed baking sheet you can find. In about a half hour you've got a tasty dinner.
Ingredients:
1 Tbs lemon juice
1.5 tsp Dijon mustard
4 Tbs extra virgin olive oil
2 tsp drained capers
1.5 tsp chopped fresh tarragon
1.25 tsp fennel seeds, ground in spice mill or mortar and pestle
1# asparagus, trimmed
2c sliced shallots (about 12 oz)
1.25# chicken cutlets
Whisk lemon juice and mustard in small bowl. Gradually whisk in 2 Tbs oil. Stir in capers and tarragon. Season dressing to taste with salt and pepper.
Preheat broiler. Place remaining 2 Tbs oil in large bowl. Stir in ground fennel seeds. Add asparagus spears to bowl and toss to coat. Arrange asparagus in single layer at 1 end of a large rimmed baking sheet. Add shallots to same bowl, toss with oil mixture. Arrange in center of same rimmed sheet. Add chicken to bowl, toss to coat. Using tongs, transfer chicken to same rimmed sheet arranging in single layer at opposite end of sheet. Sprinkle veggies and chicken with salt and pepper.
Broil chicken and veggies 4 minutes. Turn chicken and asparagus over and toss shallots. Broil until chicken is cooked through and asparagus and shallots are starting to brown, about 4 minutes more. Divide among plates and drizzle mustard dressing over.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment