Sautéed Chicken and Radishes with Mustard and Tarragon

Name: Sautéed Chicken and Radishes with Mustard and Tarragon
Cook time: 40 minutes
Yield: 4 main-course
Ingredients: 4 skinless boneless chicken breast halves; Coarse kosher salt; 2 1/2 tablespoons butter, divided; 2 tablespoons olive oil, divided; 2 tablespoons minced shallot; 1/4 cup dry white wine; 1 cup low-salt chicken broth; 2 teaspoons Dijon mustard; 2 teaspoons chopped fresh tarragon; 2 bunches radishes (such as red, pink, purple, and white; about 20), trimmed of all but 1/2 inch of green tops, radishes halved lengthwise; Fresh tarragon sprigs (for garnish)

By Tasha de Serio

March 31, 2011

Recipe notes