Recipe: Sautéed Chicken and Radishes with Mustard-Tarragon Sauce
Consider the radish, which has my attention today. It’s easy to take this root vegetable for granted. The red globe radishes are as ubiquitous as iceberg lettuce and may be found year round in every produce department in America. It's hard to imagine life without those crisp, crunchy and peppery jewels. But this is the season Michigan radishes shine.
(The following recipe was adapted from the Bon Appetit, April, 2011 magazine.)
- 4 skinless boneless chicken breast halves
- 2 1/2 tablespoons butter
- 2 tablespoons olive oil, divided
- 2 tablespoons minced shallot
- 1/4 cup dry white wine
- 1 cup chicken stock
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped fresh tarragon, plus extra sprigs for garnish
- 20 radishes (such as red globe, pink, purple, and white), green tops trimmed off and halved lengthwise
1. Lightly season both sides chicken with kosher salt and freshly ground pepper. Melt 1 tablespoon butter and 1 tablespoon oil in large saute pan over medium-high heat. Add chicken to pan and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. (You may need to reduce the heat if chicken is browning too quickly.) Transfer chicken to plate; cover to keep warm.
2. Add shallot to same skillet and cook 1 minute. Add wine and stock to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.
3. Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in another heavy medium saute pan over medium-high heat. Add radishes; cut side down, and sprinkle with kosher salt and freshly ground pepper; cook without stirring until radishes begin to brown, about 4 minutes. With tongs, turn radishes over and continue cooking until crisp-tender, stirring occasionally, 5 to 7 additional minutes.
4. Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around chicken. Spoon sauce over chicken and radishes. Garnish with tarragon sprigs and serve.
This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on June 2, 2011.