Chicken Breasts with Fennel-Mustard Butter and Radicchio

• 1 tablespoon fennel seeds
• 1/2 cup (1 stick) butter, room temperature
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 6 skinless boneless chicken breast halves, pounded to 1/3-inch thickness
• 4 anchovy fillets, chopped
• 4 cups thinly sliced radicchio
• 2 tablespoons drained capers

1. Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute.
2. Place in spice mill and grind to coarse powder.
3. Transfer to small bowl.
4. Add remaining ingredients; stir to blend.
5. Season with salt and pepper.
6. (Can be made 2 days ahead.
7. Cover and chill.)
8. Whisk oil, lemon juice, and garlic in small bowl to blend.
9. Place chicken in 13x9x2-inch glass baking dish.
10. Sprinkle with salt and pepper.
11. Pour oil mixture over.
12. Turn to coat.
13. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
14. Heat 2 heavy large skillets over medium-high heat.
15. Add 3 chicken breasts with some of marinade to each skillet; saute until cooked through, about 3 minutes per side.
16. Transfer chicken to platter.
17. Place 2 teaspoons fennel-mustard butter atop each chicken breast.
18. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat.
19. Add anchovies; mash with fork.
20. Stir in radicchio and capers; saute until radicchio just begins to wilt, about 1 minute.
21. Spoon radicchio atop chicken breasts.

fennel seeds, butter, lemon juice, mustard, garlic, olive oil, lemon juice, garlic, chicken breast halves, anchovy, radicchio, capers

Taken from www.epicurious.com/recipes/food/views/chicken-breasts-with-fennel-mustard-butter-and-radicchio-109794 (may not work)