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Southwestern Chicken Scaloppine
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Prep Time:
30 minutes
Total Time:
30 minutes
Try this quick and tasty Southwestern-Italian chicken scaloppini using Progresso® broth for a hearty dinner in just 30 minutes.
Ingredients:
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon ground cumin
  • 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
Instructions:
  • Place chicken breast between plastic wrap or waxed paper and gently flatten with a meat mallet or rolling pin until 1/4 inch thick. Repeat with remaining chicken and cut into smaller pieces if desired.
  • Combine flour, aromatic cumin, and salt in a shallow dish. Gently coat the chicken with the flavorful flour mixture, setting aside 1 teaspoon for later use.
  • In a large nonstick skillet, heat oil over medium heat. Cook chicken for 3 to 5 minutes on each side until it turns golden brown and is fully cooked. Remove the chicken from the skillet and cover it to keep it warm.
  • Combine 1 teaspoon of reserved flour mixture with broth in a small bowl. Gradually add the broth mixture and red pepper sauce to the skillet. Bring to a boil, then stir in lime juice and cilantro. Pour the sauce over the chicken before serving.

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