sauteed chicken with radishes

How To Make sauteed chicken with radishes

• 1

  Place a sheet of plastic wrap on your work surface, lay two chicken breasts on top with about 4 inches between them, and cover with a second sheet of plastic wrap. Pound the breasts to 1/4 inch thickness, using the smooth side of a meat mallet or bottom of a heavy saucepan. Remove from plastic wrap, season breasts with salt and pepper, and set aside. Repeat with next two breasts. You can then cook all four breasts at the same time, or do in two batches.
• 2

  Heat large skillet or sauté pan over medium heat. Swirl in the oil, then slip in seasoned chicken into the pan. Saute for 3 minutes, then turn, and sauté for 3 more minutes, or until lightly browned and cooked through. Transfer to four dinner plates with tongs or slotted spoon. Tent plates loosely with foil to keep chicken warm, and return pan to medium heat without removing any of the pan's residual fat.
• 3

  Stir in the sliced radishes, and sauté about 2 minutes, or until they begin to go limp and are very fragrant. Pour in vermouth or white vinegar as a substitute, and scrape up browned bits in bottom of pan. Bring to a simmer, cook about 15 seconds, just until slightly reduced , then pour in the Champagne vinegar or white wine vinegar. Stir once or twice, then swirl in the butter, and take pan off of heat. Keep stirring, until butter is melted and incorporated into the sauce. Remove foil from chicken, and pour sauce over each of them, spooning radishes onto plates. Serve now. Makes 4 servings.
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