Wednesday, December 15, 2010

Sauteed Chicken with Radishes

I was actually getting to the point where I had at least one recipe for every vegetable that was coming in the box. Then Grow Alabama put radishes in the box and they wouldn't let me swap them for anything else.

I mean come on, radishes? They are probably one of my least favorite vegetables. I don't care for them in salads and no matter how many times it's suggested - I don't want to dip them into hummus. There just isn't much you can do with these things. And truly... looking for a recipe that actually cooked them was kind of hard. Finding one that was scaled down for two? Even harder!

I finally came across a recipe in a cookbook simply called Cooking for Two. I have used this book before and before I discovered Eating Well Serves Two, it was the one I had the most success with.

This is a very simple recipe, so simple it took me less than 20 minutes to put together. I used actual white wine and regular white vinegar because I couldn't find either Vermouth or any of the suggested vinegars at Western. Mallory had never eaten a radish until I sliced her off a peice the other day. She claims she really liked this recipe. I served it with green beans I froze earlier this summer and sweet potatoes that I baked last week. It was a simple and easy dinner.

Do you like radishes? Do you cook with them? If so, how? Share your tips and tricks for radish cookery in the comments below.

Sauteed Chicken with Radishes
(Serves Two)

Two 6-ounce boneless, skinless chicken breast halves
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
4 large radishes, washed for sand and thinly sliced
1/4 cup dry vermouth
2 teaspoons Champagne vinegar, or white whine vinegar
1 tablespoon unsalted butter, at room temperature

1. Place a sheet of plastic wrap on your work surface, lay the two chicken breasts on top with about 4 inches between them, and cover with a second sheet of plastic wrap. Pound the breasts to a 1/4-inch thickness, using the smooth side of a meat mallet or the bottom of a heavy saucepan. Remove from the plastic wrap, season the breasts with salt and pepper, and set aside.

2. Heat a large skillet or saute pan over medium heat. Swirl in the oil, then slip the seasoned breasts into the pan. Saute for 3 minutes, then turn and saute for 3 more minutes, or until lightly browned and cooked through. Transfer to two dinner plates with tongs or a slotted spoon, tent the plates loosely with foil to keep the breasts warm, and return the pan to medium heat without removing any of the pan's residual fat.

3. Stir in the sliced radishes and saute for about 2 minutes, or until they begin to go limp and are very fragrant. Pour in the vermouth and scrape up any browned bits on the bottom of the pan. Bring the vermouth to a simmer, cook for about 15 seconds, just until slightly reduced, then pour in the vinegar. Stir once or twice, then swirl in the butter and take the pan off the heat. Keep stirring until the butter is melted and incorporated into the sauce. Remove the foil from the breasts and pour the sauce evenly over each of them, spooning radishes onto the plates as well. Serve at once.

Nutrition Info:
Calories - 378
Fat - 18g
Fiber - .4g


  1. This looks interesting! I've only ever seen radishes raw; I'll have to try this out!

  2. I will probably only ever eat them cooked now. I wouldn't even feel the need to cook the chicken. Sauteed radishes as a side would be good enough for me.

    I am going to try to roast them and see how they come out.