Chicken with Asparagus, Capers and Shallots

With my March 2010 Bon Appetit magazine in hand, I decided tonight to try out their Chicken cutlets with Asparagus, Capers and Shallots recipe. It claimed to give a "delicious lift with a tangy-savory combination." And that it did for sure. I made a baked potato on the side.

This was a very easy recipe and didn't take long to prepare or broil. Perfect for a busy weeknight!

NGREDIENTS

• 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)

PREPARATION

• 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.