Fennel Dusted Chicken- With Brown Butter Capper Sauce
This is really one of my favorite chicken recipes of all time. The flavors are TO DIE FOR.
The chicken always gets super crispy and the sauce...THE SAUCE!!
I like to serve this with the Fennel and orange salad which I will also post! Also the ingredients are pretty basic and I usually have all of them in my refrigerator.
Also, I always double the fennel/ Salt mixture and also the sauce!
- 1/2 tablespoon fennel seeds, finely ground
- 1 teaspoon salt
- 2 boneless, skin-on chicken breasts, tenderloins removed
- 2 tablespoons butter
- 1 teaspoon Canola oil
- 1 tablespoon drained capers
- 2 tablespoons orange juice
Mix together the ground fennel and salt. Dry the chicken breasts, and then sprinkle the fennel salt all over the chicken breasts.
Add 1 tablespoon of the butter and all of the oil to a skillet set over medium heat. Place the chicken breasts skin-side down in the skillet. Cook for 5 to 6 minutes a side, until cooked all the way through. Set the chicken breasts aside.
Pour in the capers and orange juice, bring to a boil and scrap any browned bits with a wooden spoon. Cook for a minute or so, or until thick. Turn off the heat, and add the rest of the butter. Stir well.
Plate the chicken and pour the sauce over the chicken.