Chicken Saute with Fennel Mushroom Sauce Recipe -
  • READY IN 55 mins

Chicken Saute with Fennel Mushroom Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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.
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Reviews More Reviews

Sep 03, 2011

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 recipe; I have never cooked w/ fennel prior. I looked on youtube “how to slice fennel”, which was helpful. This dish just tastes like chicken w/ mushroom soup, which is good but I’m ready to step it up to a new flavor. YES! It was good. Worth repeating? No. And the reason why is because there are better recipes out there. Try the "Chicken Thigh Fricassee with Mushrooms and Rosemary", that was good!

Jan 11, 2010

i add rice to it was great


4 Ratings

Nov 11, 2011

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 to fit the bill. I made a few adjustments while making the sauce. I don't really like a super strong cream of mushroom soup flavor, so in addition to the soup, I made a little white sauce with milk, flour, and butter, and also I added 1/2 cup sour cream at the end of cooking. Those two ingredients diluted the soup down and made the sauce a little creamier. It turned out fairly well. My husband is my litmus test because he's extremely picky and he actually did like this. I think I will make this again if I get fennel in my produce basket, but next time I think I will also add some sauteed mushrooms.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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