Southwestern Chicken Scaloppine

(40)
  24 reviews
  • 30|min prep time
  • 30|min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 2 In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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