Fennel-Dusted Chicken With Brown Butter And Capers

1. 1

   Stir together fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pat chicken dry, then sprinkle both sides with fennel mixture.

2. 2

   Heat 2 tablespoons butter with oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook 2 cutlets, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate and cover loosely. Add remaining 2 cutlets to skillet and cook, then transfer to plate. (Butter will brown as chicken cooks.)

3. 3

   Add capers and orange juice to skillet along with any meat juices from plate and bring to a boil, scraping up brown bits. Remove from heat and swirl in remaining 2 tablespoons butter. Pour over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.