[arwenb]

Made this last night - it was FANTASTIC!! Was a bit worried about how strong the fennel would come through because it smelled quite strong but the finished dish had only a hint of the fennel taste that blended perfectly with the other flavors.
I used boneless skinless chicken breasts instead of the skin on that they recommend here.
Taken from ttp://www.seriouseats.com/recipes/2009/09/fennel-dusted-chicken-with-brown-butter-recipe.html


Fennel-Dusted Chicken with Brown Butter and Capers


- serves 2 -
Adapted from Gourmet.


Ingredients
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


Procedure
1. Mix together the ground fennel and salt. Dry the chicken breasts, and then sprinkle the fennel salt all over the chicken breasts.

2. 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.

3. 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.

4. Plate the chicken and pour the sauce over the chicken.