Santa Fe Chicken

February 7, 2010

Marshall Rimann didn’t have to think twice when we asked for one of his favorite recipes. We agree–this delicious chicken is a winner, especially when served with Spanish style rice. By the way, Marshall (owner of Rimann Liquors in Prairie Village and Lenexa, Kansas) didn’t hesitate to name his favorite wine either: It’s the one he drank last!

  • 1/4 cup all-purpose flour
  • Salt & pepper to taste
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons butter
  • 1 (7-ounce) can chopped green chiles
  • 1 small onion, finely chopped
  • Pinch ground cumin
  • Pinch oregano
  • 1/3 cup Chardonnay wine

In a small dish combine the flour, salt and pepper. Lightly dust the chicken breasts with the seasoned flour. In a large skillet melt the butter Place chicken in skillet and brown on both sides. Add the green chiles, onion, cumin and oregano and saute over medium heat until the onion turns transparent approximately 7 minutes. Add wine and simmer until the sauce thickens.



One comment

  1. This is what i’m going to prepare for Jennifer Leigh’s birthday supper. Thanx for publishing. DBD


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