Prep 0 mins
Cook 15 mins
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
- 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
- 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.
- 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.
- 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.