Southwestern Chicken Scaloppine

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

Steps

1. 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.
2. 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.
3. 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.
4. Remove chicken from the skillet; cover to keep warm.
5. 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.
6. Heat to boiling; stir in lime juice and cilantro.
7. Serve sauce over chicken.