SOUTHWESTERN CHICKEN SCALLOPPINE
posted by Sandee
4 boneless, skinless chicken breast havles (about 1 1/4 lb.)
1/4 c. all-purpose flour
...1 tsp. ground cumin
1/2 tsp. salt
1 1/2 Tbsp. vegetable or canola oil
1/2 c. chicken broth*
1/4 tsp. red pepper sauce, optional (I used it)*
2 Tbsp. lime juice*
2 Tbsp. chopped fresh cilantro*
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" thick. Repeat with remaining chicken. Cut chicken into smaller pieces, if desired.
In shallow bowl, combine flour, cumin and salt. Reserve 1 tsp. flour mixture*. Coat chicken with remaining flour mixture.
In a 12" nonstick skillet, heat oil over medium heat. Add chicken; cook 3-5 minutes per side or until golden brown and no longer pink in the center. Remove chicken from skillet; cover to keep warm.
In a small bowl, stir reserved 1 tsp. flour mixture into chicken broth. Gradually stir broth and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken. 4 servings.
posted by Sandee
4 boneless, skinless chicken breast havles (about 1 1/4 lb.)
1/4 c. all-purpose flour
...1 tsp. ground cumin
1/2 tsp. salt
1 1/2 Tbsp. vegetable or canola oil
1/2 c. chicken broth*
1/4 tsp. red pepper sauce, optional (I used it)*
2 Tbsp. lime juice*
2 Tbsp. chopped fresh cilantro*
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" thick. Repeat with remaining chicken. Cut chicken into smaller pieces, if desired.
In shallow bowl, combine flour, cumin and salt. Reserve 1 tsp. flour mixture*. Coat chicken with remaining flour mixture.
In a 12" nonstick skillet, heat oil over medium heat. Add chicken; cook 3-5 minutes per side or until golden brown and no longer pink in the center. Remove chicken from skillet; cover to keep warm.
In a small bowl, stir reserved 1 tsp. flour mixture into chicken broth. Gradually stir broth and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken. 4 servings.
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