Southwestern Chicken Scaloppine
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 221.7
- Total Fat: 8.9 g
- Cholesterol: 66.0 mg
- Sodium: 560.9 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.9 g
- Protein: 28.6 g
View full nutritional breakdown of Southwestern Chicken Scaloppine calories by ingredient
Introduction
Adapted from a Betty Crocker Recipe Adapted from a Betty Crocker RecipeNumber of Servings: 2
Ingredients
-
1/2 pound boneless chicken breasts
1/8 cup whole wheat flour
1 t ground cumin
1/4 t salt
1 T vegetable oil
1/4 cup chicken broth
1/8 t red pepper sauce, if desired
1 T lime juice
2 T chopped fresh cilantro
Directions
1. Gently pound chicken breasts between pieces of plastic wrap or waxed paper with a meat mallet until about 1/4 inch thick.
2. In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 t flour mixture.
3. In nonstick skillet, heat oil over medium heat. Add chicken and cook 3 to 5 minutes on each side or until no longer pink on inside. Remove chicken from skillet and cover to keep warm.
4. In a 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.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user CALICAT1977.
2. In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 t flour mixture.
3. In nonstick skillet, heat oil over medium heat. Add chicken and cook 3 to 5 minutes on each side or until no longer pink on inside. Remove chicken from skillet and cover to keep warm.
4. In a 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.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user CALICAT1977.