Active Time: 30 mins. Total Time: 30 mins.
What You Need
4 Perdue Boneless Skinless Chicken Breasts (about 1 ¼ lb)
¼ cup Gold Medal® all-purpose flour
1 tsp. ground Earth’s Pride Organics Cumin
½ tsp. salt
1 ½ tsp. canola oil
½ cup Progresso® chicken broth
¼ tsp. red pepper sauce, optional
2 Tbsp. lime juice
2 Tbsp. chopped fresh Cilantro
- Place a chicken breast half in between pieces of plastic wrap or waxed paper, smooth side down, and gently pound with the flat side of meat mallet or rolling pin until approx. ¼ inch thick. Repeat with remaining chicken, cutting into smaller pieces if desired.
- In a shallow dish mix flour, cumin and salt. Reserve 1 tsp. of flour mixture and set aside. Coat chicken pieces with remaining flour mixture.
- In a 12-inch nonstick skillet, heat oil over medium heat. Add chicken and cook for 3-5 minutes on each side or until golden brown and no longer pink in the center. Remove chicken from skillet and cover to keep warm.
- In a small saucepan, stir reserved flour mixture into chicken broth and heat to boiling, gradually adding red pepper sauce and stirring occasionally. Add lime juice and cilantro. Remove from heat and serve sauce over chicken.