Southwestern Chicken Scaloppine – a delicious recipe with chicken, flour, ground cumin, salt, olive oil, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of mat mallet or rolling pin until about 1/4"" thick. Repeat with remaining chicken.", "Cut chicken into smaller pieces. In shallow dish mix flour, cummin, and salt.", "Coat chicken with flour mixture. Reserve 1 tsp fur mixture.", "In non-stick skillet, heat oil over medium heat. Add chicken; cook 3-5mins 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 and red pepper sauce into skillet. Heat to boiling; stir in lime juice & cilantro.", "Serve sauce over chicken."]
292
kcal
Calories
13
g
Fat
7
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, 1/4 cup all-purpose flour, 1 teaspoon ground cumin, 1/2 teaspoon salt, and more.
Yes, Southwestern Chicken Scaloppine falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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