Yield
4 servings (serving size: 1 1/4 cups)

Serve over pasta with a garden salad and Italian bread.

How to Make It

Step 1

Combine first 5 ingredients in a large zip-top plastic bag; add chicken. Seal bag, and shake to coat.

Step 2

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.

Step 3

Uncover and cook 3 minutes or until thick. Discard bay leaf.

Ratings & Reviews

OrlandoCooks's Review

Diane1955
March 16, 2013
N/A

rstarrlemaitre's Review

maureeneernst
September 16, 2012
Without the fennel seeds, this would have been a bit plain and boring, but the fennel added wonderful notes of licorice/anise! I would use more chicken, and I also didn't like that the red wine tinted everything a rather unappealing purple - might try with white wine next time. Served over angel hair pasta.

maureeneernst's Review

rstarrlemaitre
April 20, 2010
We really enjoyed this recipe. I added garlic to the oil before I browned the chicken, which added nice flavor. I also added mushrooms and zucchini and used fresh red pepper and onion. It was a great last minute meal using things we had in the house. We will make this again.

Diane1955's Review

OrlandoCooks
December 10, 2009
Rather bland for our tastes.