Southwestern Chicken Scaloppini Recipe

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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
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 4 boneless skinless chicken breasts (about 1¼ lb)
  • ½ cup all-purpose flour plus 2 teaspoons
  • 2 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 1/ 2 tablespoons canola oil
  • 1 cup chicken broth
  • ¼ teaspoon red pepper sauce or to taste (optional)
  • 4 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  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 ¼ inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
  2. In shallow dish, mix ½ 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

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