Chicken Breasts with Fennel-Mustard Butter and Radicchio

Name: Chicken Breasts with Fennel-Mustard Butter and Radicchio
Yield: Makes 6 Servings
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

By Janet McCrackenPhotography by Mark Thomas

July 31, 2004

Recipe notes