Fennel-Dusted Chicken with Brown Butter and Capers

Ingredients

• Butter

  Unsalted

  ½ stick or 57g

• Fennel seed

  Spices

  1 tbsp, whole or 6g

• Capers

  Canned

  2 tbsp, drained or 18g

• Orange juice

  ¼ cup or 62g

• Chicken thigh

  Broilers or fryers, meat only, raw

  10 thigh, bone and skin removed or 690g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

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

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