Ingredients:

• 1/4 cup finely chopped fresh Italian parsley
• 1 tbsp finely chopped fresh tarragon
• 1 tbsp minced shallot
• 2 tsp finely grated orange peel
• 1/2 tsp finely grated lemon peel
• 1/4 tsp (scant) saffron threads
• 2 lbs chicken breast (cut into 12 chicken cutlets, 1/4 to 1/2 inch thick)
• coarse kosher salt
• 2 tbsp (or more) extra-virgin olive oil, divided
• 1 tbsp butter
• 3/4 lb 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-inch thick slices (scant 2 cups)
• 1.5 lb slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
• 3/4 cup low-salt chicken broth
• 2 tbsp creme fraiche or heavy whipping cream

Directions:

1. Mix first 5 ingredients in small bowl; cover gremolata and set aside.
2. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron.
3. Note: Gremolata and saffron can be made 2 hours ahead. LEt stand at room temperature.
4. Sprinkle chicken lightly with coarse salt and pepper.
5. Heat 1 tbsp oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
6. Add 1 tbsp oil and butter to same skillet. Add white and green parts of onions and saute until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and saute 1 minute.
7. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes.
8. Stir in creme fraiche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.