Sauteed Chicken and Radishes with Mustard and Tarragon
Recipe from Bon Appetit, April 2011Serves 4
4 skinless boneless chicken breast halves
Coarse kosher salt
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 tablespoons minced shallot
1/4 cup dry white wine
1 cup low-salt chicken broth
2 teaspoons Dijon mustard
2 teaspoons chopped fresh tarragon
2 bunches radishes (such as red, pink, purple, and white; about 20), trimmed of all but 1/2 inch of green tops, radishes halved lengthwise
Fresh tarragon sprigs (for garnish)
Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add chicken to skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir over medium-high heat 1 minute. Add wine, then broth to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to scant 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.
Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add radishes; sprinkle with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook radishes until crisp-tender, stirring occasionally, about 5 to 7 minutes longer.
Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around and over chicken. Spoon the sauce over the chicken and radishes. Garnish with tarragon sprigs and serve.
Revision 1. Last edited Fri 23 Sep 2011 7:20pm by DonnaSavastio