Experience the vibrant flavors of spring with this delightful recipe. Tender chicken cutlets, coated in a seasoned flour mixture, are pan-seared to golden perfection. They’re then smothered in a luscious lemon-dill cream sauce, infused with the freshness of asparagus, peas, and aromatic garlic. Garnish with shaved Parmesan for an extra touch of indulgence. It’s a dish that brings the essence of the season to your table with every bite.
Ingredients:
- ½ cup all-purpose flour
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
- ½ tsp. freshly ground black pepper, plus more
- 2 large skinless, boneless chicken breasts (about 1½ lb. total), patted dry
- ¼ cup plus 1 Tbsp. grapeseed or vegetable oil
- 5 oz. frozen pearl onions or 1½ cups coarsely chopped scallions (pale green and white parts only)
- 5 garlic cloves, thinly sliced
- ½ cup heavy cream
- ½ cup low-sodium chicken broth (Better Than Bouillon also works great here)
- ⅓ cup fresh lemon juice
- 8 oz. asparagus, woody ends trimmed, thinly sliced on a diagonal
- 1¼ cups shelled fresh peas (from about 1¼ lb. pods) or frozen peas
- 1 tsp. Dijon mustard
- ½ cup very coarsely chopped dill, divided
- Shaved Parmesan (for serving; optional)
Instructions
1. Whisk together ½ cup all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a medium bowl; set aside.
2. Slice 2 large skinless, boneless chicken breasts (about 1½ lb. total), patted dry, on a cutting board in half lengthwise to create 4 cutlets. Working one at a time, gently pound each cutlet between 2 sheets of plastic wrap to about ½” thick. Transfer cutlets to reserved bowl of seasoned flour and toss to coat very well. Working one at a time, shake off excess flour and transfer cutlets to a plate.
3. Heat ¼ cup grapeseed or vegetable oil in a large skillet over medium-high. Add 2 cutlets to pan and cook, undisturbed, until golden brown underneath, about 3 minutes. Turn cutlets over and cook until golden brown on other sides, about 3 minutes. Transfer to a platter or plates and repeat with remaining 2 cutlets.
4. Remove pan from heat and carefully wipe out with a paper towel to remove most of the excess oil and browned bits. Add remaining 1 Tbsp. grapeseed or vegetable oil to pan and heat over medium. Add 5 oz. frozen pearl onions or 1½ cups coarsely chopped scallions (pale green and white parts only) and 5 garlic cloves, thinly sliced, and cook, stirring occasionally, until onions begin to turn translucent, about 4 minutes if using pearl onions or 2 minutes if using scallions. Add ½ cup heavy cream, ½ cup low-sodium chicken broth, and ⅓ cup fresh lemon juice. Bring to a simmer and cook until reduced by a third, about 3 minutes.
5. Add 8 oz. asparagus, woody ends trimmed, thinly sliced on a diagonal, and 1¼ cups shelled fresh peas (from about 1¼ lb. pods) or frozen peas and cook, stirring, until asparagus is crisp-tender, about 2 minutes. Mix in 1 tsp. Dijon mustard followed by ¼ cup very coarsely chopped dill; season with salt.
6. Spoon vegetables and sauce over cutlets. Season with more pepper and top with shaved Parmesan (if using) and remaining ¼ cup very coarsely chopped dill.