Chicken with Tomatoes, Fennel and Basil

This dinner tasted (and smelled) restaurant-quality. It is based on Amanda’s Spiced Chicken and Mezzi Rigatoni, with a few changes. Total cook time is 35 to 40 minutes, unless you have an enormous pan to cook the chicken. I had to do the cooking in batches so the chicken would saute instead of steaming.

Serves 6

1 1/2 lb boneless, skinless chicken breast, cut into chunks
2 TBL flour
1 tsp fennel seed
1 tsp dried basil
1/2 tsp coriander
1/2 tsp kosher salt
1/2 tsp freshly-ground black pepper
1/3 cup chopped onion
4 fresh garlic cloves, minced
1 can (14 oz) diced tomatoes, undrained
1/2 cup dry white wine
6 fresh basil leaves, chopped

Mix flour and seasonings and toss with chicken. Saute chicken in olive oil, flipping once, until browned on both sides. Remove to a warm plate. Add onion to pan and cook without stirring for 5 minutes, then add garlic and cook 2 minutes more. Add tomatoes and white wine. Cook 10 minutes, then return chicken to pan and simmer 5 more minutes. Top with fresh basil leaves. Serve over your favorite pasta.

Nutrition facts do not include pasta.