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Tarragon Chicken with Radishes
- 2 bunches radishes (about 20 radishes)
- 4 boneless skinless chicken breast halves
- kosher salt
- freshly ground black pepper
- 3 tablespoons unsalted butter divided
- 2 tablespoons light olive oil divided
- 3 tablespoons shallots minced
- 1/3 cup dry white wine
- 1 cup fat-free low sodium chicken broth
- 3 tablespoons Dijon mustard
- 2 teaspoons chopped fresh tarragon plus additional for garnish
Directions:View on PBS Food
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