Southwestern Chicken Scaloppine
Description
This cross between Italian and Southwestern chicken is low-fat and delicious too. Serve it with black beans, rice or pasta. It's fast and can be made in under 30 minutes.
Ingredients
4 boneless, skinless chicken breasts
1/4 c. all-purpose flour
1 t. ground cumin
1/2 -1 t. salt
pepper, to taste
1 1/2 T. olive oil
1/2 c. chicken stock
1/8-1/4 t. red pepper sauce, optional
1-2 T. lime juice, freshly squeezed
2 T. fresh cilantro, chopped
Directions
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Pound chicken breasts between 2 pieces of waxed paper or plastic wrap with the flat side of a meat mallet, or using a rolling pin, until the pieces are about 1/4 inch thick.
In a shallow dish or a plate, mix flour, cumin and salt. Drag and coat the chicken in the flour mixture. Reserve 1 teaspoon flour mixture.
In a 12-inch non-stick skillet, heat oil over medium heat. Add the chicken; cook 3 to 5 minutes on each side or until golden brown and not pink in the center.
Remove chicken from the skillet; cover to keep warm.
In a small bowl or cup, stir reserved 1 teaspoon of the flour mixture into the broth. Gradually the stir broth mixture and red pepper sauce into the skillet, constantly stirring.
Heat to boiling; stir in lime juice and cilantro.
Serve sauce over chicken.