Chicken with Lemon and Fennel Seeds

Cooking Light
Serve with warm bread and broccoli rabe (rapini) sautéed in olive oil and garlic.
4 servings (serving size: 1 chicken breast half and 1 1/2 teaspoons sauce)


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1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dry white wine
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon fennel seeds
1 garlic clove, crushed


Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic. Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.

Created date

March 2005

Nutritional Information

Calories 229
Caloriesfromfat 22 %
Fat 5.5 g
Satfat 1 g
Monofat 3 g
Polyfat 0.8 g
Protein 39.4 g
Carbohydrate 1.3 g
Fiber 0.2 g
Cholesterol 99 mg
Iron 1.4 mg
Sodium 402 mg
Calcium 26 mg