Southwestern Chicken Scaloppine

Southwestern Chicken Scaloppine Recipe

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Nicole Bredeweg


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.


★★★★★ 1 vote

30 Min
Pan Fry


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  • 4
    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


  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.

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About Southwestern Chicken Scaloppine

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

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