Tarragon Chicken with Radishes

Ingredients

• 2 bunches radishes (about 20 radishes)
• 4 boneless skinless chicken breast halves
• kosher salt
• freshly ground black pepper
• 3 tablespoons unsalted butter divided
• 2 tablespoons light olive oil divided
• 3 tablespoons shallots minced
• 1/3 cup dry white wine
• 1 cup fat-free low sodium chicken broth
• 3 tablespoons Dijon mustard
• 2 teaspoons chopped fresh tarragon plus additional for garnish

Instructions

1. 1
   Trim radishes, leaving about 1/2 inch of the green tops. Cut radishes in half lengthwise.
2. 2
   Season chicken breasts with salt and pepper. Melt 11/2 tablespoons of butter and half of the oil in a large sauté pan over medium-high heat. Add chicken to pan and saute until browned on the outside and cooked through, 5 to 7 minutes per side, depending on thickness of breasts. Remove chicken to a warm plate; cover and set aside.
3. 3
   Add shallots to the skillet and sauté for about 1 minute. Add wine and chicken broth to pan and bring to a boil. Whisk in mustard and tarragon. Boil until liquid reduces by about half, 5 to 6 minutes. It should thicken enough to lightly coat a spoon. Stir in 1/2 tablespoon of butter and set aside.
4. 4
   Melt remaining 1 tablespoon butter and oil in a separate skillet over medium-high heat. Add radishes, season with pepper and salt, and cook about 4 minutes, until radishes begin to brown. Flip them and cook 5 to 7 minutes longer, stirring occasionally. You’ll want them to be tender-crisp.
5. 5
   Cut chicken into thin slices and arrange on a serving platter. Top with the cooked radishes and spoon sauce over all. Garnish with tarragon and serve.