A late summer dinner highlighting the produce of the season. Pair with a refreshing flavorful New Zealand Sauvignon Blanc.
In a large resealable plastic bag, add 1/4 cup oil, lemon juice, fennel seeds, salt and pepper. Add the chicken breast cutlets and mix and massage the chicken. Refrigerate at least 30 minutes and up to 6 hours, turn the bag half way through the marinating time.
When you are ready to sauté the cutlets, heat a large frying pan with enough extra virgin oil to coat the bottom of the pan and place over medium high heat. When the oil is hot, add the chicken cutlets in batches and sauté for 5-6 minutes, turning after 3 minutes and adjusting the heat down to medium.
Serve with pink-eyed pea relish. Recipe follows.