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Chicken with Tomato & Fennel

  • Cooking time35 min
  • Prep time15 min
  • ServingsRecipe serves 4
recipe image Chicken with Tomato & Fennel


  • 4 boneless, skinless chicken breasts
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 tsp. Becel® Oil
  • 2 tsp. Becel® Buttery Taste margarine*
  • 1 medium onion , finely chopped
  • 3 cloves garlic , finely chopped
  • 1/2 cup dry red wine
  • 1/2 bulb fennel , trimmed and thinly sliced
  • 1 can (796 mL.) diced tomatoes
  • 1/2 tsp. fennel seeds , crushed
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano leaves , crushed
  • 1/4 cup chopped fresh basil leaves
Total Fat6.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.700 g
Monounsaturated Fat2.100 g
Cholesterol85 mg
Sodium450 mg
Total Carbs14.00 g
Dietary Fiber3.0 g
Sugars7.00 g
Protein37.00 g
Calcium10 %
Iron20.00 %
Omega-30.10 g
Omega-60.50 g
Vitamin C60.0 %
Vitamin A6.0 %


  1. Season chicken with salt and pepper. Heat Becel® Oil in large, deep skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
  2. Melt Becel® Buttery Taste margarine* in same skillet over medium heat and cook onion and garlic, stirring occasionally, until onion is tender, about 5 minutes.
  3. Stir in wine and cook, stirring occasionally, until reduced by half. Stir in fennel, tomatoes, fennel seeds, basil and oregano. Bring to a boil. Reduce heat to medium and cook covered 5 minutes.
  4. Reduce heat to low. Return chicken along with juices to skillet and simmer covered, stirring occasionally, until chicken is thoroughly cooked, about 15 minutes. Remove from heat. Serve, if desired, over hot brown rice or whole grain noodles.