• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, D
MineralsNatrium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 skinless boneless chicken breast halves

  2. Coarse kosher salt

  3. 2 1/2 tablespoons butter, divided

  4. 2 tablespoons olive oil, divided

  5. 2 tablespoons minced shallot

  6. 1/4 cup dry white wine

  7. 1 cup low-salt chicken broth

  8. 2 teaspoons Dijon mustard

  9. 2 teaspoons chopped fresh tarragon

  10. 2 bunches radishes (such as red, pink, purple, and white; about 20), trimmed of all but

  11. 1/2 inch of green tops, radishes halved lengthwise

  12. Fresh tarragon sprigs (for garnish)

Instructions Jump to Ingredients ↑

  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. 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. 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.


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