Sautéed chicken and radishes with mustard and tarragon from Bon Appétit Magazine, April 2011 (page 48)

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Notes about this recipe

  • Jane on April 26, 2014

    This was OK, nothing amazing. The sauce was reduced down white wine and stock, with Dijon and tarragon whisked in. I hadn't had cooked radishes before and they also were good. But as a whole it was a pleasant dinner, though not a Wow! One tip from the Epicurious notes was to brown the chicken in the pan, then finish off in the oven while you make the sauce in the pan. This definitely saved time.

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