PREP TIME: 30 minutes. TOTAL TIME: 30 minutes.
A drizzle of tangy lemon-mustard sauce brightens chicken cutlets and mellows wedges of quick-cooked radicchio.
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 8)
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons butter, cold, cubed
2 heads radicchio (8 ounces each), quartered through core
Place flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the cutlets; cook until lightly browned and cooked through, 1 minute to 3 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate and cover with aluminum foil to keep warm. Cook remaining cutlets and add to plate; cover and set aside (reserve skillet).
Add 3/4 cup water to skillet; boil over medium-high heat until liquid is reduced to 1/2 cup, about 1 minute to 2 minutes. Remove skillet from heat and whisk in mustard, capers, lemon juice and any accumulated juices on plate from chicken. Add butter and whisk until creamy, about 1 minute; season with salt and pepper. Transfer sauce to a small bowl and cover to keep warm.
Wipe out skillet with a paper towel. Add remaining tablespoon oil, and place over high heat. Add radicchio, cut side down, and sear, without turning, until lightly charred, about 1 minute to 2 minutes. Turn and repeat on other side. Serve chicken and radicchio drizzled with sauce. Serves 4.
Per serving: 346 calories; 15 g fat (5 g saturated fat; 39 percent calories from fat); 10 g carbohydrates; 120 mg cholesterol; 465 mg sodium; 41 g protein; 1 g fiber.