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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Chicken tenderloins smothered in a chile sauce made with roasted green chiles. 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:
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.
2. 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.
3. Two tenderloins per serving, a tablespoon of sauce over each plus a teaspoon of diced red tomatoes.
4. **.
5. Basic Green Chile Sauce.
6. Ingredients:.
7. 1 small onion, diced.
8. 1 Tbsp minced garlic.
9. 2 Tbsp canola oil.
10. 6 large green chile peppers; roasted, seeded, peeled and chopped.
11. 1 tsp cumin.
12. 2 cups water.
13. salt.
14. Preparation:.
15. 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.
16. Makes 1 and 1/2 cups.
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