Chicken Saute with Fennel Mushroom Sauce


"Fennel adds a slight sweetness and subtle anise flavor to this stove top chicken saute. Serve with a side of rice or pasta to catch the creamy sauce."
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55 m servings 347 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Coat the chicken with the flour.
  2. Heat the butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
  3. Add the fennel and onion and cook until they're tender.
  4. Stir the soup, milk and wine, if desired, in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through.



I don’t usually cook recipes from a company. I like recipes from “you people”. I used 6 skinless chicken thighs. I think ½ large onion is plenty! The fennel was great and the reason to try this ...

i add rice to it was great

We get our produce from a co-op. This week's produce had fennel, which I've never cooked with before. I wanted to cook something using just the ingredients I had on hand and this recipe seemed t...