Santa Fe Chicken
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.