February 17, 2011

Cilantro Chicken Scaloppine

I look forward to my Betty Crocker emails every week - I always find something to save & try. A few weeks ago the recipe Southwestern Chicken Scaloppine was featured. Looked tasty, used cilantro - printed and filed!

We changed the recipe slightly, just slightly, and was very happy! It was a wonderful change from our normal chicken.

Cilantro Chicken Scaloppine

  • 4 chicken breasts, or pieces
  • 1/4 cup flour
  • 1 tsp cumin
  • 1/2 tsp salt
  • canola or vegetable oil
  • 1/2 cup chicken broth
  • 2 tb lemon or lime juice
  • fresh cilantro
  1. If using chicken breasts, gently pound breasts between two sheets plastic wrap until 1/4-1/2 inch thick. We used chicken thighs instead (and only two -- more sauce!) {Don't pound the thighs}
  2. In a shallow dish combine flour, cumin and salt. Measure out 1 tsp of the flour mixture and set aside.
  3. Pour just enough oil in a medium-large skillet to coat the bottom; heat on medium.
  4. Coat each chicken piece in flour mixture and place in skillet. Cook 3-5 minutes on each side, until golden brown and cooked throughout. Remove to a plate and set aside. Cover or stick in the microwave to help it stay warm.
  5. Whisk broth and reserved flour in skillet. Heat to boiling, stirring often.
  6. Add juice and as much freshly chopped cilantro your pretty heart desires. Pour over chicken and serve.

Printable Recipe.

Again - yummy dish! The chicken was tender, sauce flavorful and we loved the cilantro. It was a fresh flavor during our many snow days!

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1 comment:

Cursuri Cosmetica said...

This looks amazing and it is really easy to follow. I love trying out new and interesting recipes and this one definitely fits into this category. Thanks for posting the printable recipe, too.