Spicy Orange & Tarragon Pan Chicken with Radish Salad Recipe (with Video)

Preparation of Chicken
1. Preheat the oven to 450°F (232°C) with the rack in center position.
2. Pat your chicken breast dry and season generously with salt on all sides.
3. Heat your avocado oil in a skillet on your stove top over high heat. Add in your chicken breasts, skin side down. Leave them to cook for 6 minutes.
4. Flip them with a flexible spatula and transfer to the oven until the thickest part of the breast registers 150°F (about 8 to 10 minutes).
5. Remove the breasts from your skillet and set aside to rest.
Preparation of Sauce
1. Return the skillet to your stovetop over med-high heat. Add in butter, garlic, shallot and tomato paste. Stir to combine.
2. Place orange slices in a single layer over your mixture. Pour soy sauce, sake and stock over the orange slices and season with salt. Add in Thai chilies.
3. Cover and lower heat to a gentle simmer for about 20 minutes.
Preparation of Salad and Dressing
1. During this time, make your salad dressing by whisking together sesame oil, olive oil, rice vinegar, fish sauce, soy sauce and lime juice in a small bowl.
2. Combine radish, onion and fennel in a large bowl and season with salt and cracked white pepper. Toss in your dressing and season with more salt to taste.
Final Steps
1. Once your oranges are pretty cooked down with your sauce in your pan, remove them.
2. Whisk together flour with ¼ cup of water and stir the mixture into your pan.
3. Stir in lemon juice and tarragon (reserving some for garnish).
4. Warm your chicken for a few minutes in your oven at 350°F if desired.
Serving Instructions
1. To serve, place a mound of salad on a plate and a chicken breast next to it.
2. Pour pan sauce over the breast and garnish with parsley.