CHICKEN BREASTS WITH FENNEL-MUSTARD BUTTER AND RADICCHIO

Chicken Breasts with Fennel-Mustard Butter and Radicchio image

Yield Makes 6 servings

Number Of Ingredients 14

Fennel-mustard butter
1 tablespoon fennel seeds
1/2 cup (1 stick) butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
Chicken
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
6 skinless boneless chicken breast halves, pounded to 1/3-inch thickness
4 anchovy fillets, chopped
4 cups thinly sliced radicchio
2 tablespoons drained capers

Steps:

For Fennel-mustard butter:
Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
For Chicken:
Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.