Shelly's Recipe

SANTA FE CHICKEN

Category: Chicken

2 boneless, skinless chicken breast halves, pounded to 1/4 inch thickness (6 oz each)
2 tbsp flour for dredging
1 tbsp olive oil
1/2 cup red wine
1/4 cup tomato puree
1 tsp honey
3/4 tsp dried oregano
1/2 tsp chili powder
1/8 tsp salt

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.

In a medium to large size (10-12 inch) lidded saute 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.

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. Serves 2 NOTE: Good with rice.