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1
Cook the radishes In a large nonstick skillet, heat the olive oil.
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2
Add the radishes, season with salt and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes.
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3
Transfer to a plate and let cool slightly.
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4
Wipe out the skillet.
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5
Make the chicken Season the chicken breasts with salt and pepper.
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6
Dredge in the flour; shake off the excess.
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7
Heat 2 tablespoons of the oil in the skillet.
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8
Add 2 of the chicken breasts; cook over moderately high heat until golden on the bottom, about 3 minutes.
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9
Flip the chicken and cook until golden and white throughout, 2 to 3 minutes longer.
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10
Transfer to a large plate.
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11
Repeat with 2 tablespoons of oil and the remaining chicken.
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12
Wipe out the skillet.
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13
Heat the remaining 1 tablespoon of oil in the skillet.
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14
Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds.
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15
Add the wine and cook until almost evaporated, 1 minute.
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16
Add the stock and bring to a boil.
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17
Whisk in the butter, lemon juice, capers and parsley and cook until slightly thickened, about 2 minutes.
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18
Season the sauce with salt.
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19
Return the chicken to the skillet, 2 pieces at a time, and turn to evenly coat with the sauce.
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20
Transfer the chicken to plates and spoon the remaining sauce on top.
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21
Halve the radishes, scatter over the chicken and serve.
