Directions:
- Dredge chicken pieces in flour.
- In large non-stick skillet, heat half of the oil over medium-high heat; brown chicken about 4 minutes on each side.
- Transfer to plate, keep warm.
- Drain fat from skillet.
- Add remaining oil to pan; reduce heat to medium.
- Add onion, garlic, oregano, fennel seed and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
- Add wine, diced tomatoes, sun-dried tomatoes, salt and pepper; boil for 5 minutes.
- Return chicken to pan; cook uncovered, basting chicken often, until juices run clear, about 20-25 minutes.
- Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 867.6 Kcal (3632 kJ) | ||
| Calories from fat | 494.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.95g | 85% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 3824.32mg | 159% | |
| Potassium | 1137.08mg | 24% | |
| Total Carbs | 38.01g | 13% | |
| Sugars | 10.18g | 41% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 49.36g | 99% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 18mg | 100% | |
| Calcium | 379.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 203.17 Kcal (851 kJ) | ||
| Calories from fat | 115.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.87g | 85% | |
|---|---|---|---|
| Cholesterol | 95.58mg | 136% | |
| Sodium | 895.57mg | 159% | |
| Potassium | 266.28mg | 24% | |
| Total Carbs | 8.9g | 13% | |
| Sugars | 2.38g | 41% | |
| Dietary Fiber | 0.46g | 8% | |
| Protein | 11.56g | 99% | |
| Vitamin C | 2.4mg | 17% | |
| Iron | 4.2mg | 100% | |
| Calcium | 88.9mg | 38% | |
* 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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