Photo: Lily Banse
Sautéed Chicken and Radishes with Mustard and Tarragon
11 ingredients
Makes 4 main-course servings
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Estimated Nutrition (whole recipe, rough)
423
Calories
32g
Protein
29g
Fat
3g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 skinless boneless chicken breast halves
- Coarse kosher salt
- 2 1/2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 2 tablespoons minced shallot
- 1/4 cup dry white wine
- 1 cup low-salt chicken broth
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped fresh tarragon
- 2 bunches radishes (such as red, pink, purple, and white; about 20), trimmed of all but 1/2 inch of green tops, radishes halved lengthwise
- Fresh tarragon sprigs (for garnish)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes