Chicken Simmered with Tomato and Fennel
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"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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Ingredients50 m servings 237 cals
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- 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.
- *Becel® Gold in Quebec
Per Serving: 237 calories; 5 g fat; 14.5 g carbohydrates; 28.7 g protein; 66 mg cholesterol; 463 mg sodium. Full nutrition