Chicken Breasts with Fennel-Mustard Butter and Radicchio

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

Ingredients

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

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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