Green Chile Chicken

Name: Green Chile Chicken
Cook time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 8 skinless chicken tenderloins; 1 teaspoon Mexican oregano; 1/2 teaspoon ground black pepper; 1/4 teaspoon fine sea salt; 2 tablespoons white wine; 1 cup green chili sauce, warmed**; 8 teaspoons diced tomatoes

Submitted by Mary Cokenour

"Chicken tenderloins smothered in a chile sauce made with roasted green chiles. From my food blog: http://www.comfortcookadventures.com/2013/01/chile-or-chili-its-still-green.html"

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photo by Mary Cokenour

Ready In:: 15mins
Ingredients:: 8
Serves:: 8

ingredients

2 tablespoons olive oil
8 skinless chicken tenderloins
1 teaspoon Mexican oregano
¹⁄₂ teaspoon ground black pepper
¹⁄₄ teaspoon fine sea salt
2 tablespoons white wine
1 cup green chili sauce, warmed**
8 teaspoons diced tomatoes

directions

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.