Mustard and rosemary butter
Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the rosemary and mustard, season.
Dust the chicken with the flour and shake off the excess. Thread 4 chicken breast pieces alternately with 2 spring onions onto the 4 skewers, season, brush on both sides with half the butter. Cover and chill the remaining butter.
Mix the mustard, balsamic and oil, season. Add the fennel, radish and radish greens, mix.
Grill the skewers over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side, cut into 4 skewers, serve with the fennel salad and the rest of the butter.