Directions for: Chicken Simmered with Tomato and Fennel
Ingredients
4 boneless chicken breasts, skinless, boneless, trimmed of all visible fat
tsp (0.5 ml) salt
tsp (0.5 ml) pepper
1 tsp (5 ml) Becel Oil or 2tsp (10 ml) Becel Buttery Taste margarine
1 medium onion, diced
3 clove garlic, minced
cup (125 ml) dry red wine
fennel bulb, fronds removed, trimmed and thinly sliced
1 can (796 ml) tomatoes, diced
tsp (2 ml) fennel seeds, crushed
tsp (2 ml) dried basil
tsp (2 ml) oregano
cup (50 ml) fresh basil or parsley, chopped
Directions
1. 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. Saut 5 to 7 minutes or until the onions are soft.
2. 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.
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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