I've been planning to share this recipe for several months. Time to stop everything and get it done!
Susan and I have cooked this recipe at least 100 times over the past 15 years.
We have some really fond memories of this one because it comes from our friend Laura Laiben's cookbook.
Laura opened her cooking school, The Culinary Center of Kansas City, in Overland Park Kansas over 20 years ago and it has been going strong all those years.
This recipe is one of those great combinations of speed to prep and wonderful blissful flavor. Everyone in our crew eats this with no hesitation. Serve it with rice and steamed broccoli and get the family fed. You'll get this done so fast, you will still have time to do your child's science project before dawn.
The recipe calls for boneless chicken breasts, but I always encourage you to experiment with thighs too.
- 1/4 cup all purpose flour
- salt and pepper to taste
- 4 boneless, skinless chicken breast halves
- 2 tablespoons butter
- 1 7oz 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 the 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 white wine and simmer until the sauce thickens. Makes 4 servings.