Chicken Breasts with Fennel-Mustard Butter and Radicchio

Ingredients

• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon fennel seeds
• 8 tablespoons butter
• 6 skinless boneless chicken breast halves, pounded to 1/3-inch thickness
• 4 anchovy fillets
• 4 cups radicchio
• + 5 more ingredients
• • 2 tablespoons capers
  • 2 teaspoons Dijon mustard
  • 1 garlic clove
  • ¼ cup olive oil
  • 1 garlic clove

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.) Whisk oil, lemon ...

View full recipe at Epicurious