Santa Fe Chicken Saute Recipe - Allrecipes.com
Santa Fe Chicken Saute Recipe
  • READY IN 35 mins

Santa Fe Chicken Saute

Recipe by  

"This scrumptious one-skillet dish is bursting with fabulous flavor. Sauteed chicken breasts are simmered in a kicked-up picante sauce featuring black beans and corn . . . this one's a keeper."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
  3. Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.
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Footnotes

  • Serving Suggestion: Serve the chicken and sauce over hot cooked brown rice.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer--just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Reviews More Reviews

Apr 25, 2014

Delicious!!! My husband and I loved it! I used 2 regular chicken breasts and 1 huge chicken breast cut in half length-wise. Instead of mixing the chili powder and cumin in a bowl, I threw it in a gallon sized plastic bag, dumped the chicken in, and smooshed it all around. I used about 2-3 tablespoons of oil instead of one, as I didn't feel it was enough to keep the chicken from sticking. I paired this with Mexican Corn and Spanish Rice. With the leftovers, I am planning on chopping up the chicken, and serving it in tortilla's, taco style.

 
Oct 11, 2014

Really tasty chicken recipe. Be careful with how hot the picante sauce is. It can really make or break the recipe. I also season's the chicken with a touch of pepper.

 

9 Ratings

Aug 19, 2014

Yum! I was looking for something simple and easy to do with chicken and beans that wasn't taco soup and this is it! I cut up the chicken and guesstimated on the amounts but otherwise left everything as written in the recipe. I served it over white rice (all we had) and my husband and I loved it. Our 4 year old wasn't as big of a fan, but at it anyways. We will definitely make this again.

 

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Nutrition

  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 13.8 g
  • 55%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 703 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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