Here, chicken is smothered in an intense tomato sauce enlivened with piquant sun-dried tomatoes. Not covering the pan while cooking allows the sauce to reduce and thicken. Serve with pasta or potatoes — or, even better, potato gnocchi.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
Ingredients
Method
In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Add remaining oil to pan; reduce heat to medium. Add onion, garlic, oregano, fennel seeds and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
Add wine, diced and sun-dried tomatoes, salt and pepper; boil for 5 minutes. Return chicken to pan; cook, basting chicken often, until juices run clear when chicken is pierced, 20 to 25 minutes. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 505 mg
- Protein 31 g
- Calories 261.0
- Total fat 10 g
- Cholesterol 96 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 17.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 12.0
- Vitamin C 52.0
