Directions

• Heat olive oil in a large nonstick skillet. Add radishes, season with salt and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer radishes to a plate and let cool slightly. Wipe out skillet.
• Season chicken breasts with salt and pepper. Dredge in flour; shake off excess. Heat 2 tablespoons of the oil in skillet. Add 2 of chicken breasts; cook over moderately high heat until golden on the bottom, about 3 minutes. Flip chicken and cook until golden and cooked through, 2 to 3 minutes longer. Transfer chicken to a large plate. Repeat with 2 tablespoons of oil and remaining chicken. Wipe out skillet.
• Heat the remaining tablespoon of oil in skillet. Add garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add wine and cook until almost evaporated, 1 minute. Add stock and bring to a boil. Whisk in butter, lemon juice, capers, and parsley and cook until slightly thickened, about 2 minutes. Season sauce with salt. Return chicken to skillet, 2 pieces at a time, and turn to evenly coat with sauce. Transfer chicken to plates and spoon remaining sauce on top. Halve radishes, scatter over chicken and serve.