This Southwestern Chicken Scaloppini Recipe is so simple it just amazed me. This recipe creates some tender juicy chicken along with some really good gravy. I debated whether I should serve this chicken with long grain white rice or mashed potatoes, and I opted in on the mashed potatoes. The recipe calls for hot sauce, but I didn’t use it, because I really did not want the heat. You can spice this up as much as you want, but I thought the recipe was real good the way it is. So if you looking for chicken tonight, give this Southwestern Chicken Scaloppini Recipe a try; it’s really good. Enjoy
|Southwestern Chicken Scaloppini Recipe||
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/2 cup all-purpose flour plus 2 teaspoons
- 2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/ 2 tablespoons canola oil
- 1 cup chicken broth
- 1/4 teaspoon red pepper sauce or to taste (optional)
- 4 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
- In shallow dish, mix 1/2 cup flour, cumin and salt. Coat chicken with flour mixture.
- 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.
- In small bowl, stir 2 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 with mashed potatoes or rice