Southwestern Chicken Scaloppine

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/4

cup Gold Medal® 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

• 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.