Chicken Piccata with Radishes || Gracefult Kitchen

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Chicken Piccata with Radishes

Chicken

This quick version of the Italian-American classic gets an extra touch from the sautéed radishes on top.

Ingredients

1 tablespoon extra-virgin olive oil
8 breakfast radishes, cut in half lengthwise
Kosher salt

4 (8-ounce) skinless, boneless chicken breasts, pounded 1/4 inch thick
Kosher salt
Pepper
1/2 cup all-purpose flour
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped garlic
1/3 cup dry white wine
1/2 cup chicken stock or low-sodium broth
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon chopped capers
1 tablespoon chopped parsley

Description

Heat olive oil in a large nonstick skillet. Add radishes, season with salt and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer radishes to a plate and let cool slightly. Wipe out skillet.
Season chicken breasts with salt and pepper. Dredge in flour; shake off excess. Heat 2 tablespoons of the oil in skillet. Add 2 of chicken breasts; cook over moderately high heat until golden on the bottom, about 3 minutes. Flip chicken and cook until golden and cooked through, 2 to 3 minutes longer. Transfer chicken to a large plate. Repeat with 2 tablespoons of oil and remaining chicken. Wipe out skillet.
Heat the remaining tablespoon of oil in skillet. Add garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add wine and cook until almost evaporated, 1 minute. Add stock and bring to a boil. Whisk in butter, lemon juice, capers, and parsley and cook until slightly thickened, about 2 minutes. Season sauce with salt. Return chicken to skillet, 2 pieces at a time, and turn to evenly coat with sauce. Transfer chicken to plates and spoon remaining sauce on top. Halve radishes, scatter over chicken and serve.