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Sautéed Chicken and Radishes with Mustard and Tarragon

4.5

(40)

This easy dinner is special enough for company.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 4 main-course servings

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    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, 5 to 7 minutes longer.

    Step 3

    Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around and over chicken. Spoon sauce over chicken and radishes. Garnish with tarragon sprigs and serve.

Nutrition Per Serving

330 calories
18 g fat
0.4 g fiber
#### Nutritional analysis provided by Bon Appétit
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