Southwestern Chicken Scaloppine
Recipes Chicken Italian Main Dish Mexican Quick and Easy
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
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
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.