Sautéed Chicken and Radishes, Ramsons and Mustard Sauce

Brief high heat roasting mellows a radish’s peppery flavor and turns it into a whole new root vegetable. Using the green tops adds color and enhances the radish flavor. Ramsons (also known as wild garlic) have garlicky, green flavor that turns mellow with cooking. Chicken now comes in many kinds of cuts and makes a quick everyday dinner. Combined with mustard, this is a great dish in the Spring.














Sautéed Chicken and Radishes with Mustard and Ramsons*

4 main course servings

4 skinless boneless chicken breast halves

kosher salt and freshly ground pepper

3 tbsp. butter, divided

2 tbsp. rapeseed oil, divided

2 tbsp. minced shallot

¼ cup dry white wine

1 cup chicken stock

1 tbsp. Dijon mustard

2 tbsp. chopped ramsons or spring onions

2 bunches radishes, trimmed of all but ½ inch of green tops, radishes halved lengthwise


chopped ramsons or spring onions

To make the chicken, sprinkle chicken with salt and pepper. Melt 1 tbsp. butter with 1 tablespoon oil in a large skillet over medium-high heat and cook until browned and cooked through, 5-6 min. per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir over medium-high heat 1 min. Add wine, then stock to skillet; bring to a boil. Whisk in mustard and chopped ramsons; boil until sauce thickens enough to coat spoon and is reduced to ½ cup, 5-6 min. Stir in 1 tbsp. butter; set aside.

To make the radishes, melt remaining butter with remaining oil in heavy skillet over medium-high heat. Add radishes; sprinkle with salt and pepper; cook without stirring until radishes begin to brown, about 4 min.

To serve, cut chicken breast crosswise and divide among 4 warmed plates. Place radishes around and over chicken. Spoon sauce over chicken and radishes. Garnish with ramsons or spring onions.

(Comments are closed)