Southwestern Chicken Scaloppine

By boscobojo

Ingredients

• 4 boneless skinless chicken breasts (about 1 1/4 lbs.)
• 1/4 cup flour
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1 1/2 Tbl. olive oil
• 1/2 cup chicken broth
• 2 Tbl. lime juice
• 2 Tbl. chopped fresh cilantro

Preparation

Step 1

Between piece of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with the flat side of a meat mallet or rolling pin until about 1/4 inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.

In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 tsp. 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 reserved 1 tsp. flour mixture into broth. Gradually stir broth mixture into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.