Chicken with Lemon-Mustard Sauce and Seared Radicchio

A drizzle of tangy lemon-mustard sauce brightens chicken cutlets while mellowing crisp-tender wedges of quick-cooked radicchio

2 tablespoons all-purpose flour

Coarse salt and ground pepper

1 ½ pounds chicken cutlets (about 8)

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

Directions at marthastewart.com

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