Sauteed Boneless Skinless Chicken Breasts with Shallots and Radishes
Instructions:
- Radishes get incredibly sweet and mellow when sautéed. Makes 4 servings
- Four 5- to 6-ounce boneless skinless chicken breasts
- 1â„2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 6 large radishes, thinly sliced
- 2 medium shallots, thinly sliced into rings
- 1â„2 cup dry vermouth or dry white wine
- 1â„2 cup chicken broth
- 1 tablespoon white wine vinegar
- 1 tablespoon unsalted butter
- 1â„2 teaspoon salt
- Season the breasts with the pepper. Heat a large skillet or sauté pan over medium heat. Swirl in the olive oil, then add the breasts to the skillet. Cook, partially covered or covered with a splatter shield, until browned, about 5 minutes, turning once but making sure several times that the breasts are not sticking. Transfer to a plate and set aside.
- Add the radishes and shallots to the skillet. Cook, stirring frequently, until softened, about 2 minutes. Pour in the vermouth or wine and the broth; scrape up any browned bits on the bottom of the pan with a wooden spoon as the sauce comes to a simmer.
- Return the breasts and any accumulated juices to the pan. Cover and cook until a meat thermometer inserted into the center of a breast registers 165°F (our preference) or 170°F (the USDA recommendation), about 10 minutes.
- Transfer the breasts to a serving platter. Swirl the vinegar into the liquid in the pan, then whisk in the butter until it melts. Season with salt and pour the sauce and the vegetables over the breasts to serve.