Directions:
- Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
- Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1207.03 Kcal (5054 kJ) | ||
| Calories from fat | 964.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.22g | 165% | |
|---|---|---|---|
| Cholesterol | 496.09mg | 165% | |
| Sodium | 859.72mg | 36% | |
| Potassium | 1004.66mg | 21% | |
| Total Carbs | 15.23g | 5% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 53.34g | 107% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 5% | |
| Calcium | 225.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 219.93 Kcal (921 kJ) | ||
| Calories from fat | 175.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.53g | 165% | |
|---|---|---|---|
| Cholesterol | 90.39mg | 165% | |
| Sodium | 156.64mg | 36% | |
| Potassium | 183.05mg | 21% | |
| Total Carbs | 2.78g | 5% | |
| Sugars | 0.41g | 9% | |
| Dietary Fiber | 0.45g | 10% | |
| Protein | 9.72g | 107% | |
| Vitamin C | 1.2mg | 11% | |
| Iron | 0.2mg | 5% | |
| Calcium | 41mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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