Delicious Chicken Scaloppine

Did you have a rough day at school? Too much homework? Finals on their way? If you need to let out some frustration, this it the recipe for you!! This recipe calls for pounding chicken until its super-skinny. So get out your mallets and let loose!!

I felt ambitious tonight and decided to make something I have never made before! I really had no idea what it was going to taste like, and once it was done and devoured, let me tell you- it was absolutely delicious! I had most of the ingredients already in my cupboard, so it cost me under $6.00 at the grocery store, which is always nice! HINT: It always helps to cut costs if you buy your chicken in bulk, you can keep what you need in the refrigerator and freeze the rest for another recipe on another day.

Ingredients:

4 boneless skinless chicken breasts (this is about 1 1/4 lb.)

1/4 cup all-purpose flour

1 tsp salt

2 tbsp vegetable oil

1/2 cup chicken broth (or 1/2 cube of chicken bullion in 1/2 cup hot water to dissolve)

1-2 tbsp lime juice

2 tbsp chopped fresh parsley (or cilantro for a southwestern taste!)

Things You Will Need:

Plastic wrap or waxed paper

Rolling pin, mallet or a small sauce pan to pound chicken

Directions:

Place chicken breast with the smooth side down in between pieces of plastic wrap or waxed paper. Gently pound chicken with mallet or rolling pin until it is about 1/4 inch thick. I used a small sauce pan, which worked out well. I also used a serrated kitchen knife to butterfly the chicken breasts so they were half the thickness. (You should do this if you are afraid of disturbing your neighbors while pounding out your chicken!) The reason for flattening your chicken is to achieve a more even cooking, also it helps to tenderize the chicken. 

In a small bowl, mix the flour, cumin and salt. Set aside about 1 tsp of the flour mixture. Coat the chicken pieces with the flour mixture.

In a non-stick skillet, heat vegetable oil on medium heat. Once heated, add the chicken. You will want to cook the chicken for 3-5 minutes on each side. Once it is golden brown and no longer pink inside, the chicken is done. Remove chicken from skillet and cover to keep warm. 

In another small bowl, mix the remaining 1 tsp of flour mixture into chicken broth. You can use canned chicken broth or simply heat 1/2 cup of water until hot, then add a half of a chicken bullion cube to make a 1/2 cup of chicken broth. Gradually stir broth mixture into skillet, be careful when pouring it into hot skillet! Heat to boiling, then stir in lime juice and parsley. You can use cilantro for a more southwestern taste.   

Prep Time: 30 Minutes   Start to Finish: 30 Minutes  Makes 4 Servings