Directions:
- Stir together fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pat chicken dry, then sprinkle both sides with fennel mixture.
- 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.)
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.13 Kcal (2680 kJ) | ||
| Calories from fat | 442.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.11g | 76% | |
|---|---|---|---|
| Cholesterol | 106.9mg | 36% | |
| Sodium | 1002.98mg | 42% | |
| Potassium | 482.43mg | 10% | |
| Total Carbs | 26.33g | 9% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 24.42g | 49% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 11% | |
| Calcium | 58.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 306.52 Kcal (1283 kJ) | ||
| Calories from fat | 211.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.52g | 76% | |
|---|---|---|---|
| Cholesterol | 51.19mg | 36% | |
| Sodium | 480.27mg | 42% | |
| Potassium | 231.01mg | 10% | |
| Total Carbs | 12.61g | 9% | |
| Sugars | 0.59g | 5% | |
| Dietary Fiber | 1.15g | 10% | |
| Protein | 11.69g | 49% | |
| Vitamin C | 3.9mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 11% | |
| Calcium | 27.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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