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Recipes

Chicken Breasts with Fennel-Mustard Butter and Radicchio

By Janet McCrackenPhotography by Mark Thomas

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

Fennel-Mustard Butter

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

Chicken

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

Need to make a substitution?

Preparation

  1. For Fennel-Mustard Butter

    Step 1

    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

    Step 2

    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.

    Step 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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