Southwestern Chicken Scaloppini Recipe

Southwestern Chicken Scaloppini Recipe

 

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
Recipe Type: Main
Author: Admin
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 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
Instructions
  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 until about 1/4 inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
  2. In shallow dish, mix 1/2 cup flour, cumin and salt. Coat chicken with 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 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.
  5. Serve sauce over chicken with mashed potatoes or rice

 

Southwestern Chicken Scaloppini