Chicken Saute with Fennel Mushroom Sauce
Ingredients55 m servings 347 cals
- Coat the chicken with the flour.
- 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.
- Add the fennel and onion and cook until they're tender.
- 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.
Per Serving: 347 calories; 13.9 g fat; 22.1 g carbohydrates; 29.2 g protein; 90 mg cholesterol; 685 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...