Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
1 tablespoon fennel seeds, finely ground
4 chicken cutlets (about 1 1/2 pounds)
1/2 stick unsalted butter, divided
1 tablespoon vegetable oil
2 tablespoons drained capers, chopped
1/4 cup fresh orange juice
Preparation
Step 1
Stir together fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pat chicken dry, then sprinkle both sides with fennel mixture.
Step 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.)
Step 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.
