Southwestern Chicken Scalloppine

SOUTHWESTERN CHICKEN SCALLOPPINE

4 boneless, skinless chicken breast halves (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 c. chicken broth
1/2 tsp. red pepper sauce, optional (I used it)
4 Tbsp. lime juice
3-4 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 2 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.

Excellent! Fast and easy too!!! Served with a Tomato Salad and Chili-Lime Corn.

(FROM Bunny’s Warm Oven blog)