Cosmo's Chicken Sante Fe

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Chicken Santa Fe

This recipe appeared in a Cosmopolitan Magazine sometime back in the 1980's --I clipped it out as it had 8 or 10 different recipes to do with the same base recipe of pounding our chicken-flouring it and browning it up then adding the other sauce ingredients---it is very simple and most times you have the ingreds on hand...serve it over pasta...

Ingredients:
 ½ c red wine
1/4 c tomato puree (or spag sauce, marinara etc)
¾ t oregano
½ t chili powder (or have used 1/4 t cayenne-not both though)
**pasta of choice-made up per package instructions**
Finishing touches:
Lime wedges ( I have used lime juice in a pinch- it just perks up the flavor)
Sour cream

Serving Size 2--(double the sauce for more servings)


pound 2 boneless chicken breasts then flour both sides and then brown in olive oil both sides

I combined my spag sauce/ wine and seasoning in measuring cup ready to go
 

then add to chicken

 simmer covered 5-8 min

 then add finishing touches of lime juice

Top with sour cream and lime slice (served over pasta)


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