Fennel-Dusted Chicken

This chicken dish was so fast, easy and elegant (not to mention quite tasty too)—it's definitely going to become a regular player around here. Complex flavors from very few ingredients... and did I mention that I didn't have to run to the store for any of it? That always makes me happy.

It's pretty darned impressive for a "pantry dinner". Quick weeknight dinner for two? Check. Fancy weekend dinner party for 8? Check. Unexpected dinner guests at anytime? Check. This recipe has got it covered.

Fennel-Dusted Chicken with Browned Butter and Capers over at Serious Eats 

My Notes: We used boneless/skinless chicken breasts we had in the freezer and they worked just fine. Around 6 minutes per side. Pound the meat to an even thickness and it will cook even faster. We don't have a spice grinder, but we did our best... can't really call what we ended up with "dust" though. Doubled the orange juice in the pan sauce. 

The chicken ended up a bit too salty for me, but not overwhelmingly so. Next time, will rinse the capers and use less salt. Also add some fresh ground black pepper to the rub. Maybe even add a bit of orange zest to the sauce? I think substituting lemon juice and lemon zest might taste good too.

Might have to try the same recipe using this DIY blend... DIY Fennel Spice Rub from NapaStyle.com