Sautéed Chicken and Radishes with Mustard and Tarragon

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Sautéed Chicken and Radishes with Mustard and TarragonCooking Inside the Lines

To the Bon Appetit test kitchen or actually, the new team in charge, please give a big, fat raise to your staff because the peeps in charge of the At The Market section have nailed it yet again. Y’all are batting a thousand in our household let me tell you.

This dish is super French inspired and contains delicious butter, so naturally I was doing my best Julia Child (in my head) while making this dish. Let me backtrack by saying we had what was an incredibly great but busy day for the little pie company that could, and I was super wiped out when I got home. It was bad y’all, I suggested ordering a pizza…Somehow, I think with a little vino encouragement, I got up and carried on *fist shake*!  ”Carried on” may not be the correct term (I’m so dramatic :) ), as this took no time to make. I didn’t have white wine (that’s odd for this house) so I deglazed with a bit of lemon juice and sherry vinegar. I LOVED this. That sauce. Gosh, that sauce. With the bitter tarragon, mustard, butter and broth it just sung on top of the sauteed chicken and radishes that had turned a little sweet from being sauteed as well.

I served this with a side of Carrots with Caramelized Ginger. This is a super simple side that worked beautifully with the chicken dish! I think I might make this my go-to side dish if I’m stumped and need something quick. Delicious!

Pull out the apron, have a glass of French wine, wield your stick of butter and channel your best Julia Child – you are going to love this for sure.

 

Carrots with Caramelized Ginger (Photo by Nigel Cox)

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