Chicken Simmered with Tomato and Fennel

Ingredients

• 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

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.

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. Saut 5 to 7 minutes or until the onions are soft.

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.

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.