Chicken Breasts with Fennel-Mustard Butter and Radicchio |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Once the mustard butter is prepared and the chicken is marinated, this quick sauté comes together in just minutes. Any leftover fennel-mustard butter makes an instant sauce dolloped onto grilled fish. Ingredients:
1 tablespoon fennel seeds |
1/2 cup (1 stick) butter, room temperature |
1 tablespoon fresh lemon juice |
2 teaspoons dijon mustard |
1 garlic clove, minced |
1/4 cup olive oil |
2 tablespoons fresh lemon juice |
1 garlic clove, minced |
6 skinless boneless chicken breast halves, pounded to 1/3-inch thickness |
4 anchovy fillets, chopped |
4 cups thinly sliced radicchio |
2 tablespoons drained capers |
Directions:
1. For Fennel-mustard butter: Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
2. For Chicken: Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
3. Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.
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