Santa Fe Chicken

A few months ago, I bought a 12 inch Viking saute pan. I am completely in love with it and have found it works fine for big recipes and small. In this case, the recipe only calls for 1 tablespoon of oil which is just enough to coat the skillet.

One tip I learned recently is not to even bother turning chicken with tongs. You get a cleaner turn if you use a metal spatula — just slide it under the chicken and turn.

Santa Fe Chicken

2 boneless, skinless chicken breast halves, pounded to ¼ inch thickness (6 oz each)
2 tablespoons flour for dredging
1 tablespoon olive oil (may use a little more if desired)
1/2 cup red wine (I used Seven Deadly Zins)
1/4 cup tomato puree
1 teaspoon honey
3/4 teaspoon dried Oregano
1/2 teaspoon chili powder (such as Gebhardt)
1/8 teaspoon salt (pinch)

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 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.

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.

Makes 2 servings

Good with rice.

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  1. Chris C-L says

    I’m making the Asian pasta for supper tonight. I thawed some chicken breasts to go along with it. Instead of pasta, I’m using the tofu shirataki that Hungry Girl recommended. Have you cooked with it yet?

  2. Amy D. says

    I love when you post entree recipes! I am in a big time cooking rut and now have 2 new recipes to try (this and the Asian pasta) Thanks!

  3. says

    Chris, I tried the shirataki and didn’t really like it. The texture was funky and the smell of the water the shirataki is packed in turned me off. I like tofu, though.

    Amy, I’ll try to post a few more easy skillet recipes. But not today because we’re going to the park! It’s beautiful outside.

  4. says

    I agree with Anna – those shirataki noodles were just too weird for us. I guess lots of people like them though!

  5. Mindy says

    Shirataki noodles…ICK!!! I tried them in Vancouver and hope to never smell them or chew them ever again. LOL. 🙂

    Anna, I’m glad to hear you like your Viking saute pan. I have one sitting in storage that I have never used, and now I look forward to using it. This chicken recipe sounds great. Any sauce with wine in it is good in my book, though.

  6. Cindy in Tempe says

    This recipe sounds good, but we don’t care for chile powder. What substitute do you suggest? Would Italian seasoning work?

  7. says

    Poor Chris,

    Sorry everyone’s down on the shirataki noodles :(. Maybe you should have some angel hair pasta on hand as a back-up.

    Cindy, I’ve only made it with chili powder — the blended type, not ground chiles. I always put “such as Gebhardt” because it can be confusing for people. If you used anything other than the chili powder you’d have red wine sauce. The wine flavor is pretty strong in this.

  8. Chris C-L says

    I third the ICK to the shirataki noodles. I’ve been to Japan twice and the texture reminds me of the noodles I choked down….I mean…..ate when I was there. I’m very texture oriented and these didn’t cut it. On the up side, the chicken and broccoli was good in the sauce. Hungry Girl must be extra hungry to eat these. Oh well – now I’m off to raid the fridge and hope to find a Symphony brownie to make me feel better.

  9. NancyB says

    I love the shirataki tofu noodles as a substitute for the regular semolina noodles. I am a diabetic who loves pasta and they are, in my opinion, heaven sent. I did have to experiment with my recipes as the white noodles do not take up the sauce as easily as what the pasta to which I am accustomed. Wish I could find a subsitute for rice.

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