I prepared this dish for dinner last night. I was working with a recipe by one Margaret Peters of Bremerton, WA, which I copied from somewhere and emailed to myself such that I no longer have a clue where I first found it; but I modified it to serve two with a better presentation and just a bit more sauce. Serving it on couscous was also my idea, and so perfect I would not serve it any other way. Using a single large chicken breast cut into manageable segments, the whole dish comes together in about 12 minutes, if that, and provides more elegance than is usually possible in so short a time.
And yes, by radish I do mean those little red guys you typically eat raw in salads. In a thread here started by Karen, I admitted to never having eaten a cooked radish though it had been on my list of things to try since seeing Laura Calder fold some into a dish of cooked peas. Well I'm quite sorry it took me so long as lightly cooked--and I mean in about 60 seconds--they lose their raw harshness and turn lightly sweet, though do understand my radishes were mild and sweet going into this dish. I don't think cooking would tame some the hot radishes typical of late summer. It's a great flavor and texture, highly complimented by the mustard and tarragon in the dish. We LOVED it.
For two:
10 radishes
1 large or two small skinless, boneless breast halves
1 tablespoon butter plus some olive oil for the sautee
1 shallot, finely diced
1/2 cup dry white wine
1 cup chicken broth
1 heaping teaspoon Dijon mustard
2 tablespoons chopped fresh tarragon
Couscous
Start your couscous (make it with chicken broth, not water, and season with ground black pepper), set aside. Trim radishes, leaving about 1/2" of green stem on top, and cut in half lengthwise. Dice the shallots. Separate supreme from the rest of the chicken breast and cut the large piece into 2-3 lengthwise segments.
Melt butter and add oil over medium heat. Add chicken to the pan and saute until browned on the outside and cooked through, about 3-4 minutes per side. Remove to a warm plate to rest.
Add shallots and saute for a minute until shallots become lightly transluscenet. Add the wine and the broth and bring to boil, then cook down until reduced by half, about five minutes. Whisk in the mustard. When incorporated, add in the radishes and the tarragon. Now cut the chicken segments into large chunks and add those too. Stir together until just reheated, and scoop over the couscous.