This recipe is from The Kansas City Star.
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
Salt and pepper, to taste
1 cup dry white wine
2 cloves garlic, minced
1 tablespoon fennel seeds
½ teaspoon saffron threads
¼ cup chopped fresh Italian parsley
2 cups hot cooked rice
Heat olive oil in large skillet. Add chicken and cook, stirring occasionally, just until brown. Season with salt and pepper. Add wine, garlic, fennel seeds and saffron. Reduce heat to low and simmer eight to 10 minutes or until liquid has reduced by two-thirds. Stir in parsley just before serving. Serve chicken over rice.
Per serving (with ½ cup rice): 324 calories; 29 grams protein; 28 grams carbohydrates; 5 grams fat (1 saturated); 66 milligrams cholesterol; 82 milligrams sodium; 1 gram fiber; 17 percent calories from fat.