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Chicken Saute with Fennel Mushroom Sauce

Chicken Saute with Fennel Mushroom Sauce

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Campbell's Kitchen

Campbell's Kitchen

Fennel adds a slight sweetness and subtle anise flavor to this stove top chicken saute. Serve with a side of rice or pasta to catch the creamy sauce.

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Nutrition

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  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Coat the chicken with the flour.
  2. Heat the butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
  3. Add the fennel and onion and cook until they're tender.
  4. Stir the soup, milk and wine, if desired, in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BevKat
7

BevKat

9/3/2011

I don’t usually cook recipes from a company. I like recipes from “you people”. I used 6 skinless chicken thighs. I think ½ large onion is plenty! The fennel was great and the reason to try this recipe; I have never cooked w/ fennel prior. I looked on youtube “how to slice fennel”, which was helpful. This dish just tastes like chicken w/ mushroom soup, which is good but I’m ready to step it up to a new flavor. YES! It was good. Worth repeating? No. And the reason why is because there are better recipes out there. Try the "Chicken Thigh Fricassee with Mushrooms and Rosemary", that was good!

Cry's
5

Cry's

1/11/2010

i add rice to it was great

jess c.
4

jess c.

11/11/2011

We get our produce from a co-op. This week's produce had fennel, which I've never cooked with before. I wanted to cook something using just the ingredients I had on hand and this recipe seemed to fit the bill. I made a few adjustments while making the sauce. I don't really like a super strong cream of mushroom soup flavor, so in addition to the soup, I made a little white sauce with milk, flour, and butter, and also I added 1/2 cup sour cream at the end of cooking. Those two ingredients diluted the soup down and made the sauce a little creamier. It turned out fairly well. My husband is my litmus test because he's extremely picky and he actually did like this. I think I will make this again if I get fennel in my produce basket, but next time I think I will also add some sauteed mushrooms.

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