Sautéed Chicken and Radishes with Mustard and Tarragon Recipe | Epicurious

Ingredients

• 4 skinless boneless chicken breast halves
• Coarse kosher salt
• 2 1/2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 tablespoons minced shallot
• 1/4 cup dry white wine
• 1 cup low-salt chicken broth
• 2 teaspoons Dijon mustard
• 2 teaspoons chopped fresh tarragon
• 2 bunches radishes (such as red, pink, purple, and white; about 20), trimmed of all but 1/2 inch of green tops, radishes halved lengthwise
• Fresh tarragon sprigs (for garnish)