Chicken Breasts with Fennel-Mustard Butter and Radicchio

Chicken Breasts with Fennel-Mustard Butter and Radicchio
Photo by Mark Thomas

Ingredients

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

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

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