Southwestern Chicken Scaloppine Recipe

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Southwestern Chicken Scaloppine

Nicole Bredeweg

By
@nikkitten

I found this recipe on the Pillsbury website. I had everything on hand, so made it. How easy! I felt the red pepper sauce made it a bit more full-bodied than I prefer, but it was good, nonetheless.
I kept the original instructions, but I prefer to pre-heat a stainless steel pan on a higher heat, then reduce when the meat is put in.


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Rating:

Serves:

4

Prep:

30 Min

Method:

Pan Fry

Ingredients

4
boneless skinless chicken breasts
1/4 c
flour
1 tsp
ground cumin
1/2 tsp
salt
1 1/2 Tbsp
canola oil
1/2 c
chicken broth
1/4 tsp
red pepper sauce, if desired
2 Tbsp
lime juice
2 Tbsp
chopped fresh cilantro

Directions Step-By-Step

1
Between pieces of plastic wrap or 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" thick. Repeat with remaining chicken. Cut chicken into smaller pieces, if desired.
2
In shallow dish, mix flour, cumin, and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
3
In 12" non-stick 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 teaspoon of 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian