Chicken Simmered with Tomato and Fennel

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 boneless chicken breasts, skinless, trimmed of all visible fat
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon Becel® Oil
• 2 teaspoons Becel® Buttery Taste* margarine
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup red wine
• 1/2 fennel bulb, fronds removed, trimmed and thinly sliced
• 1 (28 ounce) can tomatoes, diced
• 1/2 teaspoon fennel seeds, crushed
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 cup fresh basil or parsley, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken breasts dry and season both sides with the salt and pepper.

2. Heat the Becel Oil and Becel Buttery Taste margarine in a large skillet over medium-high heat until the margarine melts. Brown the chicken 2 to 3 minutes per side, then move it to a plate.

3. Reduce heat to medium. Add the diced onion and sliced fennel bulb to the skillet and cook about 6 minutes, stirring, until softened.

4. Add the minced garlic, crushed fennel seeds, dried basil and dried oregano. Cook and stir for 1 minute until fragrant.

5. Pour in the red wine and scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes.

6. Stir in the diced tomatoes with their juice and bring the sauce to a gentle simmer.

7. Return the chicken and any juices on the plate to the skillet, spooning sauce over the top. Cover and simmer over low heat for about 15 minutes.

8. Check the thickest part of the chicken with a thermometer. It must reach 165°F (74°C); if not, simmer a few more minutes and check again.

9. Stir in the chopped fresh basil or parsley just before serving.