Name: Chicken Breasts with Fennel-Mustard Butter and Radicchio
Yield: Makes 6 servings
Ingredients: 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; 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

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Chicken Breasts with Fennel-Mustard Butter and RadicchioMark Thomas

Once the mustard butter is prepared and the chicken is marinated, this quick sauté comes together in just minutes. Any leftover fennel-mustard butter makes an instant sauce dolloped onto grilled fish.

Recipe notes

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