4 boneless, skinless chicken breast halves (about 1.25 lbs)
1/4 c flour
1 tsp ground cumin
1/2 tsp salt
2 Tbsp vegetable oil
1/2 c low-sodium chicken broth
1/4 tsp red pepper sauce (or more to taste)
2 Tbsp lime juice
2 Tbsp chopped fresh cilantro
Instructions
Between pieces of waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4-in thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
In shallow dish, mix flour, cumin, and salt. Coat chicken with flour mixture. Reserve 1 tsp flour mixture.
In 12-in nonstick skillet, heat oil over medium heat. Add chicken; cook 3-5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
In small bowl, stir reserved 1 tsp flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.
Originally Submitted
9/15/2010
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