1 tablespoon extra-virgin olive oil
8 breakfast radishes
Four 8-ounce skinless, boneless chicken breasts, pounded 1/4 inch thick
1/2 cup all-purpose flour
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons minced 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
How to Make It
Cook the radishes In a large nonstick skillet, heat the olive oil. Add the radishes, season with salt and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer to a plate and let cool slightly. Wipe out the skillet.
Make the chicken Season the chicken breasts with salt and pepper. Dredge in the flour; shake off the excess. Heat 2 tablespoons of the oil in the skillet. Add 2 of the chicken breasts; cook over moderately high heat until golden on the bottom, about 3 minutes. Flip the chicken and cook until golden and white throughout, 2 to 3 minutes longer. Transfer to a large plate. Repeat with 2 tablespoons of oil and the remaining chicken. Wipe out the skillet.
Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the wine and cook until almost evaporated, 1 minute. Add the stock and bring to a boil. Whisk in the butter, lemon juice, capers and parsley and cook until slightly thickened, about 2 minutes. Season the sauce with salt. Return the chicken to the skillet, 2 pieces at a time, and turn to evenly coat with the sauce. Transfer the chicken to plates and spoon the remaining sauce on top. Halve the radishes, scatter over the chicken and serve.