The tomatoes add a healthy dose of the antioxidant lycopene along with excellent flavour to this sauce. Bonus: the fennel-scented sauce only needs to simmer for 15 minutes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2004
Cut fennel in half lengthwise; remove solid core and feathery fronds, reserving fronds for garnish. Cut fennel lengthwise into thin slices; set aside.
Sprinkle chicken with half each of the salt and pepper. In shallow Dutch oven, heat oil over medium-high heat; brown chicken on both sides. Transfer to plate. Drain off any fat in pan.
Add fennel, mushrooms, garlic, oregano, basil, hot pepper flakes and remaining salt and pepper to pan; saut?ntil golden, about 10 minutes. Add wine; cook until evaporated, about 4 minutes. Add tomatoes; bring to boil. Reduce heat and simmer until thickened, about 15 minutes.
Nestle chicken in sauce; spoon some of the sauce over top. Bake in 375°F (190°C) oven until chicken is no longer pink inside, about 25 minutes. Garnish with fennel fronds.
Nutritional facts <b>Per serving:</b> about
- Sodium 691 mg
- Protein 34 g
- Calories 250.0
- Total fat 5 g
- Cholesterol 77 mg
- Saturated fat 1 g
- Total carbohydrate 17 g
- Iron 23.0
- Folate 16.0
- Calcium 10.0
- Vitamin A 13.0
- Vitamin C 63.0