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Chicken with Lemon-Mustard Sauce and Seared Radicchio

A drizzle of tangy lemon-mustard sauce brightens chicken cutlets while mellowing crisp-tender wedges of quick-cooked radicchio.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2007

Ingredients

  • 2 tablespoons all-purpose flour
  • Coarse salt and ground pepper
  • 1 1/2 pounds chicken cutlets (about 8)
  • 1 1/2 pounds chicken cutlets (about 8)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter, cold, cubed
  • 2 heads radicchio (8 ounces each), quartered through core

Directions

  1. Place flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess.

  2. In a large skillet, heat 1 tablespoon oil over medium-high. Add half the cutlets; cook until lightly browned and cooked through, 1 to 3 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate, and cover with aluminum foil to keep warm. Cook remaining cutlets, and add to plate; cover and set aside (reserve skillet).

  3. In a large skillet, heat 1 tablespoon oil over medium-high. Add half the cutlets; cook until lightly browned and cooked through, 1 to 3 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate, and cover with aluminum foil to keep warm. Cook remaining cutlets, and add to plate; cover and set aside (reserve skillet).

  4. Wipe out skillet with a paper towel. Add remaining tablespoon oil, and place over high heat. Add radicchio, cut side down, and sear, without turning, until lightly charred, 1 to 2 minutes. Turn and repeat on other side. Serve chicken and radicchio drizzled with sauce.

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