Another recipe from this month's Bon Appétit, this one called out to me. I have never been a big fan of radishes, but I had only ever had them raw in crudites and such. One night my best friend made braised radishes and I was amazed at how different they were when cooked. Soft and tender with a delicate flavor, similar to a rutabaga. All of the aggressive pepperiness was gone. I loved it.
When I saw this recipe, I knew I had to try it. It wasn't quite the same as the braised radishes, which I think I will do next time for this dish, instead of sauteed, but delicious nonetheless. My husband immediately declared this a keeper. I know he likes something when he brings it to work the next day for lunch, in lieu of going out to lunch with his colleagues.
Sauteed Chicken and Radishes with Mustard and Tarragon
adapted from Bon Appétit, April 2011
2 skinless boneless chicken breasts
coarse kosher salt
2.5 tablespoons butter, divided
2 tablespoons olive oil, divided
2 tablespoons shallots, minced
1/4 cup dry white wine
1 cup low-sodium chicken broth
2 teaspoons dijon mustard
2 teaspoons chopped fresh tarragon
1 bunch radishes, trimmed of all but 1/2 inch of green tops, radishes halved lengthwise (you can any variety. My farmers market only had loose red radishes this week, so no green tops. Since they were rather large, I quartered them.)
Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in a large skillet over medium-high heat. Add chicken to skillet and cool 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 the same skillet, stir over medium high heat 1 minutes. Add wine, then broth to skillet; bring to a 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 of oil in heavy medium skillet over medium-high heat. Add radishes; sprinkled with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook until crisp-tender, stirring occasionally, 6 to 7 minutes longer.
Cut chicken breasts crosswise into 1/2 inch thick slices; arrange on a platter with radishes. Garnish with extra tarragon and serve.