Santa Fe Chicken

5:10 AM

Tonight I made a chicken dish that I strangely found on, which as you may guess from the title, generally has dessert recipes. Regardless, nearly every single recipe I've tried from the blog has been a hit, so I was excited to do something fun and different with my boring chicken breasts I had on hand. Not too long ago I made a dish that was cooked in red wine, and here I am breaking out my bottle again. This time, the wine was cooked with tomato puree, making it a thicker sauce, but with the cooked down wine it gave it such a sophisticated flavor. Thing Two wasn't crazy about it (I wasn't expecting much from a six year old, though), and I know that the hubs would object to this just because he is a boring ole' meat-and-potatoes kind of guy, but I thought this dish was a nice change of pace from what normally make.

Santa Fe Chicken
Serves 2

2 boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
2 tablespoons flour, for dredging
1 tablespoon olive oil (or more if desired)
1/2 cup red wine
1/4 cup tomato puree
1 teaspoon honey
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon salt

1. Dredge chicken in flour. If you want, you can add a tiny pinch of salt to the flour. It didn’t seem to need it, though.

2. In a medium to large size (10-12 inch) lidded sauté pan or skillet, heat the oil over medium. Add the floured chicken and cook for about 5 minutes, turning halfway through, until chicken is lightly browned.

3. While chicken is browning, whisk together wine, tomato puree, honey, Oregano, chili powder and salt. Pour wine mixture over browned chicken and reduce heat to a simmer. Cover skillet and simmer chicken for 8 minutes or until tender. Serve with rice.

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