Tarragon Chicken with Radishes
Presented by: Margaret Peters, Bremerton WA
Cook's Note: Radishes are so easy to grow in the garden, but there aren’t too many ways to use them up. Cooked like a root vegetable, they make a delightful accompaniment to this easy chicken dish. Multicolored radishes are especially attractive in this dish.
- 2 bunches radishes (about 20 radishes)
- 4 boneless skinless chicken breast halves
- kosher salt
- freshly ground black pepper
- 3 tablespoons unsalted butter, divided
- 2 tablespoons light olive oil, divided
- 3 tablespoons shallots, minced
- 1/3 cup dry white wine
- 1 cup fat-free low sodium chicken broth
- 3 tablespoons Dijon mustard
- 2 teaspoons chopped fresh tarragon, plus additional for garnish
Trim radishes, leaving about 1/2 inch of the green tops. Cut radishes in half lengthwise.
Season chicken breasts with salt and pepper. Melt 11/2 tablespoons of butter and half of the oil in a large sauté pan over medium-high heat. Add chicken to pan and saute until browned on the outside and cooked through, 5 to 7 minutes per side, depending on thickness of breasts. Remove chicken to a warm plate; cover and set aside.
Add shallots to the skillet and sauté for about 1 minute. Add wine and chicken broth to pan and bring to a boil. Whisk in mustard and tarragon. Boil until liquid reduces by about half, 5 to 6 minutes. It should thicken enough to lightly coat a spoon. Stir in 1/2 tablespoon of butter and set aside.
Melt remaining 1 tablespoon butter and oil in a separate skillet over medium-high heat. Add radishes, season with pepper and salt, and cook about 4 minutes, until radishes begin to brown. Flip them and cook 5 to 7 minutes longer, stirring occasionally. You’ll want them to be tender-crisp.
Cut chicken into thin slices and arrange on a serving platter. Top with the cooked radishes and spoon sauce over all. Garnish with tarragon and serve.