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Southwestern Chicken Scaloppine

(40)
  24 reviews
  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 4 servings
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Looking for a hearty chicken dinner using Progresso® broth? Then check out this flavorful scaloppine that’s ready in 30 minutes - featuring hints of Southwestern and Italian cuisine.

Ingredients

4
boneless skinless chicken breasts (about 1 1/4 lb)
1/4
cup all-purpose flour
1
teaspoon ground cumin
1/2
teaspoon salt
1 1/2
tablespoons canola oil
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/4
teaspoon red pepper sauce, if desired
2
tablespoons lime juice
2
tablespoons chopped fresh cilantro

Steps

  • 1 Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
  • 2 In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
  • 3 In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
  • 4 In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.
  • 1 Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
  • 2 In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
  • 3 In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
  • 4 In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.

Expert Tips

Serve with cornbread or corn muffins, steamed green beans or broccoli, and fresh fruit for a scrumptious dinner.

Instead of chicken, use 1 pound pork tenderloin. Cut into 4 pieces, and flatten as directed for the chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
0%
Cholesterol
85mg
29%
Sodium
500mg
21%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
33g
33%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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