Green Chile Chicken

• 2 tablespoons olive oil
• 8 skinless chicken tenderloins
• 1 teaspoon Mexican oregano
• 12 teaspoon ground black pepper
• 14 teaspoon fine sea salt
• 2 tablespoons white wine
• 1 cup green chili sauce, warmed**
• 8 teaspoons diced tomatoes

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.
2. Brown chicken for 3 minutes.
3. 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.
4. Set back on heat and cook 3 minutes before removing from skillet.
5. Two tenderloins per serving, a tablespoon of sauce over each plus a teaspoon of diced red tomatoes.
6. **.
7. Basic Green Chile Sauce.
8. Ingredients:.
9. 1 small onion, diced.
10. 1 Tbsp minced garlic.
11. 2 Tbsp canola oil.
12. 6 large green chile peppers; roasted, seeded, peeled and chopped.
13. 1 tsp cumin.
14. 2 cups water.
15. salt.
16. Preparation:.
17. 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.
18. Reduce heat to low, add the peppers, cumin and water; simmer for 30 minutes; stirring occasionally.
19. Puree to desired consistency using a blender or immersion blender; add salt to taste.
20. Makes 1 and 1/2 cups.

olive oil, chicken, oregano, ground black pepper, salt, white wine, green chili sauce, tomatoes

Taken from www.food.com/recipe/green-chile-chicken-494320 (may not work)