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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