A few months ago, I bought a 12 inch Viking saute pan. I am completely in love with it and have found it works fine for big recipes and small. In this case, the recipe only calls for 1 tablespoon of oil which is just enough to coat the skillet.
One tip I learned recently is not to even bother turning chicken with tongs. You get a cleaner turn if you use a metal spatula — just slide it under the chicken and turn.
Santa Fe Chicken
2 boneless, skinless chicken breast halves, pounded to ¼ inch thickness (6 oz each)
2 tablespoons flour for dredging
1 tablespoon olive oil (may use a little more if desired)
1/2 cup red wine (I used Seven Deadly Zins)
1/4 cup tomato puree
1 teaspoon honey
3/4 teaspoon dried Oregano
1/2 teaspoon chili powder (such as Gebhardt)
1/8 teaspoon salt (pinch)
Dredge chicken in flour. If you want, you can add a tiny pinch of salt to the flour. It didn’t seem to need it, though.
In a medium to large size (10-12 inch) lidded sauté pan or skillet, heat the oil over medium. Add the floured chicken and cook for about 5 minutes, turning halfway through, until chicken is lightly browned.
While chicken is browning, whisk together wine, tomato puree, honey, Oregano, chili powder and salt. Pour wine mixture over browned chicken and reduce heat to a simmer. Cover skillet and simmer chicken for 8 minutes or until tender.
Makes 2 servings
Good with rice.