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.

 
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.

 

6 Ratings

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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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