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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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.