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Chicken Simmered with Tomato and Fennel

Chicken Simmered with Tomato and Fennel

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Becel(R)

Becel®

A spoonful of Dijon infuses the sauce of this dish with mild mustard flavour. Serve it with whole-wheat orzo or brown basmati rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Season the chicken breasts with salt and pepper. Heat the Becel® Oil in a large, deep skillet set over medium-high heat. Add the chicken breasts and brown well on all sides, about 6 to 8 minutes.
  2. Remove the chicken from the skillet and set aside in a bowl. Reduce heat to medium and add the Becel® Buttery Taste margarine, onions and garlic to the skillet. Sauté 5 to 7 minutes or until the onions are soft.
  3. Add the wine and cook, stirring occasionally, until reduced by half. Add the fennel, tomatoes, fennel seeds, basil and oregano. Bring to a boil; reduce heat to medium and cook covered for 5 minutes.
  4. Reduce heat to low, add the chicken pieces along with its juices, cover and simmer gently for 15 to 20 minutes, stirring occasionally. Remove from heat, stir in chopped parsley. Serve over brown rice or whole grain noodles.
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