Southwestern Chicken Scaloppine Recipe

Ingredients

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

Preparation

Step 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.

In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon 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 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.

Expert Tips:

Serve with cornbread or corn muffins, steamed green beans or broccoli, and fresh fruit for a scrumptious dinner.

Instead of chicken, use 1 pound pork tenderloin. Cut into 4 pieces, and flatten as directed for the chicken.
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REVIEWS:

My husband LOVED this. My picky kids were so so - they preferred it without the sauce.

Looks just like the picture. It is my "go to" dish for "company" dinners. I serve it with green salad and a side of noodles.

This was yummy. Lime flavor was a bit strong. Will just use half next time.

Great recipe and made for a quick easy dinner. I did double the liquid and served the chicken over rice. The family said this was a keeper.

My family really liked this recipe! They love lemon pepper chicken so this was a welcomed change! I did add a little more lime juice and some garlic. It was a HUGE success!!! Would make this again very soon!!!!!!

Definitely worth doubling. Cumin seeds work as well as ground cumin, just crush between your fingers as you add to the flour. Olive oil, instead of canola, worked well for me. You can use chicken bouillon & water, if you don't have broth on hand. Skip the pepper sauce if you're like me & don't like spicy. If using dried cilantro, cut by 2/3, so 2 tsp. Skip the salt for health reasons if you like; it has plenty of flavor without it. I think lemon juice would work just as well too. Very yummy!

WOW! It's rare that I try a new recipe and it's THIS good. It's delicious. This one's definitely a keeper! Thanks Pillsbury!

Very good, quick, and easy. I served mine with sliced avocado. I did increase the chicken broth mixture so there was more 'gravy' to spoon over the chicken.

For the person who thought it was too strong of a lime flavor, try adding a tomatillo instead. It's a little bit citrusy but more like a tomato, I think it will be nice with these combo of flavors and less tangy.
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leanieleanz said: report Posted: 4/19/2011 3:05:04 PM
I added white wine to this....and it was delish!!!!

Yummy!
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Clouada said: report Posted: 4/18/2011 3:35:15 PM
So yummy and so easy to make. Great to double or triple for potluck dinner. I added more cumin, red pepper sauce and cilantro as all three are loved by my family.
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wvgirl71 said: report Posted: 4/8/2011 8:31:41 AM
We had this last night. Very Good!! Will be putting this in my rotation of recipes. I did increase the liquid - served with rice and use some of the sauce to go on the rice!!!!
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JamieDeCourcey said: report Posted: 3/22/2011 3:04:10 PM
I loved it! I'm in college and it was an easy good meal. i made it with asparagus and a pasta salad. so good :) I'll probably add more red pepper sauce next time to make it a little spicier!

I loved it! I'm in college and it was an easy good meal. i made it with asparagus and a pasta salad. so good :) I'll probably add more red pepper sauce next time to make it a little spicier!

This dish came out AMAZING! I used chicken sauce from the can, and it was very tasty. I used 2 large chicken breast and cut each one into 4 long pieces. I had to double the flour mixture, and I added some more cilantro. The sauce is great over rice too. Oh, I forgot to mention that I left out the red pepper sauce. I think that made a positive difference.

This was very good, but not nearly enough of the sauce. If I'm interpreting correctly, only 1/2 cup of broth is used (not sure why it says to use broth from a 32 oz. carton). In the future I would definitley double as there was really only sufficient glaze for two chicken breasts.

I'm so happy I chose to make this dish! My husband, who is often resistant to new dishes, actually liked it, and would eat it again! I found the lime taste to be a little strong, so I would add less lime juice next time. But it was a hit!

When I read the review about the taste of the sauce not tasting good I was hesitant to try it. I made it anyway tripling the sauce except the lime and the cilantro. It was a hit with my family. I will be forwarding this recipe to my daughter and my sister. If you have ever eaten rice at Chipotles you will like the sauce.

I made this just as recipe stated. I am glad I didn't pour the sauce over the meat because the sauce was awful. I let my son taste it first & he said don't pour that stuff over the meat. The meat was good the way it was seasoned but the sauce didn't taste good for some reason. I like trying new things & I like new & different foods but this didn't cut it.

This was easy to make and my husband loved it - I increased the red pepper sauce (we like it zippy). I served this with cilantro jalapeno rice which was a good complement. It was suggested that I double the sauce next time so I know it was a hit.

This recipe tasted just like I had ordered it at a restaurant! I added ham, mushrooms, and capers and because we didn't have some of the ingredients I omitted the cilantro and red pepper sauce. My husband loved it!