Chicken Simmered with Tomato and Fennel

Chicken Simmered with Tomato and Fennel


"A spoonful of Dijon infuses the sauce of this dish with mild mustard flavour. Serve it with whole-wheat orzo or brown basmati rice."
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50 m servings 237 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 463 mg
  • 19%

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. 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.
  2. 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. Sauté 5 to 7 minutes or until the onions are soft.
  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.


  • *Becel(R) Gold in Quebec