Chicken Breasts With Fennel-Mustard Butter And Radicchio
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Fennel Seed2 tbsps
Lemon Juice (fresh)2 tsps
Dijon Mustard1 cup
Olive Oil4 cups
Radicchio (thinly sliced)2 tbsps
Capers (drained)Directions:
1
For Fennel-mustard butter: Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute
2
Place in spice mill and grind to coarse powder
3
Transfer to small bowl
4
Add remaining ingredients; stir to blend
5
Season with salt and pepper
6
(Can be made 2 days ahead
7
Cover and chill
8
) Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute
9
Place in spice mill and grind to coarse powder
10
Transfer to small bowl
11
Add remaining ingredients; stir to blend
12
Season with salt and pepper
13
(Can be made 2 days ahead
14
Cover and chill
15
) For Chicken: Whisk oil, lemon juice, and garlic in small bowl to blend
16
Place chicken in 13x9x2-inch glass baking dish
17
Sprinkle with salt and pepper
18
Pour oil mixture over
19
Turn to coat
20
Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours
21
Heat 2 heavy large skillets over medium-high heat
22
Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side
23
Transfer chicken to platter
24
Place 2 teaspoons fennel-mustard butter atop each chicken breast
25
Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat
26
Add anchovies; mash with fork
27
Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute
28
Spoon radicchio atop chicken breasts
29
Whisk oil, lemon juice, and garlic in small bowl to blend
30
Place chicken in 13x9x2-inch glass baking dish
31
Sprinkle with salt and pepper
32
Pour oil mixture over
33
Turn to coat
34
Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours
35
Heat 2 heavy large skillets over medium-high heat
36
Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side
37
Transfer chicken to platter
38
Place 2 teaspoons fennel-mustard butter atop each chicken breast
39
Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat
40
Add anchovies; mash with fork
41
Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute
42
Spoon radicchio atop chicken breasts