First things first - you'll need radishes. Just rinse them thoroughly (they tend to be fairly grimy), trim all the greenery off and set them aside. Next up is the chicken - I used boneless cutlets that I cut down further and pounded out a little, making more of a scallopini cut. Take the chicken and cook it over medium heat in a large sauté pan with a little olive oil, salt and pepper until it is browned on both sides, but not completely cooked. Now take the chicken out and place it onto a covered plate, but do not empty the sauté pan. Toss in some chopped shallots (1/4 cup, maybe a smidgen more) and let them cook for about a minute. Then stir in 1/3 cup of white wine and 3/4 cup chicken broth and let it all simmer to a slow boil.
Once it is boiling, turn the heat down a little and then stir in 2-3 tbsp of dijon mustard (seriously grey poupon is a must have) and 2-3 tsp of tarragon. Now return the chicken to the pan and let it simmer away in the sauce, while adding in some butter (margarine is my stand-by), say 2 tbsp and let it continue to cook. Halve the radishes (remove the roots too, by the way) and place them in the sauce and replace the pan's cover. Let the entire dish simmer over LOW heat for another 5 minutes and then serve. More tarragon can be added once it is plated.
Served with potatoes, sautéed with onions, and a salad.