SOUTHWESTERN CHICKEN SCALOPPINE

Southwestern Chicken Scaloppine image

Provided by Chef Diva Divine

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup chicken broth
1/4 teaspoon red pepper sauce (optional)
2 tablespoons lime juice
2 tablespoons cilantro (chopped)

Steps:

Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of mat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken.
Cut chicken into smaller pieces. In shallow dish mix flour, cummin, and salt.
Coat chicken with flour mixture. Reserve 1 tsp fur mixture.
In non-stick skillet, heat oil over medium heat. Add chicken; cook 3-5mins 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 & cilantro.
Serve sauce over chicken.

Nutrition Facts : Calories 224.3, Fat 8.5, SaturatedFat 1.4, Cholesterol 68.4, Sodium 416.6, Carbohydrate 6.9, Fiber 0.3, Sugar 0.2, Protein 28.5