Chicken Breasts with Fennel-Mustard Butter and Radicchio Recipe

Name: Chicken Breasts with Fennel-Mustard Butter and Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute.
2
Place in spice mill and grind to coarse powder.
3
Transfer to small bowl.
4
Add remaining ingredients; stir to blend.
5
Season with salt and pepper.
6
(Can be made 2 days ahead.
7
Cover and chill.)
8
Whisk oil, lemon juice, and garlic in small bowl to blend.
9
Place chicken in 13x9x2-inch glass baking dish.
10
Sprinkle with salt and pepper.
11
Pour oil mixture over.
12
Turn to coat.
13
Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
14
Heat 2 heavy large skillets over medium-high heat.
15
Add 3 chicken breasts with some of marinade to each skillet; saute until cooked through, about 3 minutes per side.
16
Transfer chicken to platter.
17
Place 2 teaspoons fennel-mustard butter atop each chicken breast.
18
Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat.
19
Add anchovies; mash with fork.
20
Stir in radicchio and capers; saute until radicchio just begins to wilt, about 1 minute.
21
Spoon radicchio atop chicken breasts.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon fennel seeds, 1/2 cup (1 stick) butter, room temperature, 1 tablespoon fresh lemon juice, 2 teaspoons Dijon mustard, and more.

Yes, Chicken Breasts with Fennel-Mustard Butter and Radicchio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts with Fennel-Mustard Butter and Radicchio

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