Ingredients50 m servings 1103 cals
- Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
- Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.
Per Serving: 1103 calories; 102.6 g fat; 20.3 g carbohydrates; 29.8 g protein; 417 mg cholesterol; 231 mg sodium. Full nutrition
ReviewsRead all reviews 8
This is awsome I ate so fast I almost forgot to come up for air. The only change I made was I coated chicken in flour before browning
This was very good! I added minced garlic with the onion, because, in my opinion, main dishes are always better with garlic. I took the advice from another reviewer to coat the chicken in flou...
Wow...how can so few ingredients be so delicious?! I've made this a couple times and it will now be a weekly staple because I almost always have everything I need already in the house! This is ...
Can I give this 20 stars?? I followed the recipe perfectly and it came out DIVINE!! Absolutely going to be a staple meal for this low carb/high fat dieter! THANK YOU!!
I added basil, no fennel This would be good over toast,noodles, rice, potatoes Sean, "This is better than the cream of ___ soup stuff
Great!! and don't forget some mashed potatoes and applesauce!!!!!