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1
Make the mustard vinaigrette: In a bowl, combine mustard, tarragon, sugar, vinegar, salt, and pepper and whisk well.
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2
While whisking, slowly drizzle in the oil.
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3
Drizzle until the oil is incorporated into the dressing.
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4
Season, to taste, with salt and pepper.
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5
Set aside.
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6
Preheat a grill or grill pan.
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7
Bring a small saucepan of water to a boil.
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8
Add the whole garlic cloves and blanch for 1 1/2 minutes.
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9
Drain and thinly slice.
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10
Set aside.
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11
Using your fingers, gently separate the skin from the chicken breasts, making a pocket.
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12
Be sure to keep the skin attached to the chicken breast.
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13
Place a few blanched garlic slices and parsley leaves under the skin of the chicken breast.
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14
Pull the skin back over the breasts.
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15
Season the outside well with salt and pepper.
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16
Drizzle the breasts with 3 tablespoons of the olive oil.
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17
Place the chicken breasts on the grill, skin-side down, and cook until golden brown, about 6 minutes.
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18
Turn the chicken and cook until cooked through and the juices run clear, about another 6 to 8 minutes depending on the thickness of the chicken breasts.
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19
Remove and set aside.
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20
Heat a saute pan over medium-high heat.
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21
Add the remaining 3 tablespoons olive oil and heat.
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22
Add the shallots and the chopped garlic and saute 1 minute.
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23
Add the mushrooms and saute until golden brown and cooked, about 8 minutes.
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24
Remove from the heat and set aside.
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25
Slice each chicken breast into 4 slices on the diagonal.
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26
Combine the watercress and the chopped radicchio in a large bowl.
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27
Toss with desired amount of dressing.
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28
Place the whole radicchio leaves around the edges of 6 plates.
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29
Pile the watercress mixture in the center.
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30
Divide the mushrooms among the plates.
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31
Top each plate with the sliced chicken breast.
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32
Drizzle with a little more dressing.
