Green Chile Chicken

1. 1

   ["In a large skillet, medium-high heat, heat the oil; place the chicken ""skin side up"" and evenly sprinkle with the oregano, black pepper and salt.", "Brown chicken for 3 minutes.", "Turn the tenderloins over, remove the skillet from the heat and add the white wine; this will keep the wine from accidentally catching on fire.", "Set back on heat and cook 3 minutes before removing from skillet.", "Two tenderloins per serving, a tablespoon of sauce over each plus a teaspoon of diced red tomatoes.", "**.", "Basic Green Chile Sauce.", "Ingredients:.", "1 small onion, diced.", "1 Tbsp minced garlic.", "2 Tbsp canola oil.", "6 large green chile peppers; roasted, seeded, peeled and chopped.", "1 tsp cumin.", "2 cups water.", "salt.", "Preparation:.", "In a large sauce pan, heat the oil on medium-high heat; saute' onion until softened; the garlic should be added when you see the onion just beginning to soften.", "Reduce heat to low, add the peppers, cumin and water; simmer for 30 minutes; stirring occasionally.", "Puree to desired consistency using a blender or immersion blender; add salt to taste.", "Makes 1 and 1/2 cups."]

* Per serving · 4 servings · Values may vary.

No additional tips available.