This Chicken Thighs With Sautéed Radishes Recipe works as a midday salad or as a light and healthy dinner entrée.
Lighten Up With Spring Chicken Recipes
Chicken Thighs With Sauteed Radishes Recipe
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons minced shallot
12 radishes, trimmed and quartered lengthwise
1/4 cup low-sodium chicken broth
2 tablespoons Dijon mustard
1/4 cup half-and-half
1 bunch watercress (about 4 ounces), divided into four servings
1/4 cup sliced scallions
Heat oven to 250°F (warm oven).
Season chicken with salt and pepper; set aside.
In large sauté pan, heat oil over medium-high heat. Add shallot and sauté for 1 minute. Add chicken and radish pieces to pan and sauté for an additional 15 minutes, or until chicken is golden brown and cooked through. Remove to oven-safe plate and place in oven to keep warm.
Add broth to sauté pan and turn heat to high. Stir, scraping up any browned bits on bottom of pan. Whisk in Dijon mustard. Reduce heat to medium-low and whisk in half-and-half. Cook for another 2 to 3 minutes, allowing sauce to thicken slightly. Remove from heat. Adjust seasoning, if necessary.
Evenly divide watercress among four plates. Divide chicken and radishes evenly, placing on top of watercress, then spoon some sauce over each serving. Sprinkle sliced scallions on top of each dish. Yields 4 servings.