Southwestern Chicken Scaloppine
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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- boneless skinless chicken breasts
- 1/4 c
- 1 tsp
- ground cumin
- 1/2 tsp
- 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
How to Make Southwestern Chicken Scaloppine
- 1Between 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.
- 2In shallow dish, mix flour, cumin, and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
- 3In 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.