Chicken With Lemon Mustard Sauce And Seared Radicchio Recipes

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CHICKEN BREASTS WITH FENNEL-MUSTARD BUTTER AND RADICCHIO



Chicken Breasts with Fennel-Mustard Butter and Radicchio image

Categories     Chicken     Fish     Mustard     Vegetable     Sauté     Low Carb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

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

Steps:

  • For Fennel-mustard butter:
  • 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.)
  • For Chicken:
  • 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.
  • 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.

MUSTARD LEMON CHICKEN



Mustard Lemon Chicken image

Make and share this Mustard Lemon Chicken recipe from Food.com.

Provided by Pismo

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup dijon-style mustard
2 teaspoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
6 chicken breasts

Steps:

  • Combine lemon juice, oil, mustard, sugar, salt and pepper.
  • Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
  • Refrigerate, covered 30-45 minutes, turning once.
  • Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
  • Turn and baste every 5 minutes while cooking.

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