Southwestern Chicken Scaloppine

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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