Looking for a hearty chicken dinner using Progresso® broth? Then check out this flavorful scaloppini that’s ready in 30 minutes - featuring hints of Southwestern and Italian cuisine.
Southwestern Chicken Scaloppine
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 9
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/4 cup Gold Medal™ all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 tablespoons canola oil
- 1/2 cup Progresso™ chicken broth (from 32-oz carton)
- 1/4 teaspoon red pepper sauce, if desired
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro

Make With
Gold Medal Flour
Instructions
-
Step1Between 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 inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
-
Step2In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
-
Step3In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
-
Step4In 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.
Nutrition
250
Calories
10g
Total Fat
33g
Protein
7g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 1 1/2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 29%
- Sodium
- 500mg
- 21%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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