Southwestern Chicken Scaloppine - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup chicken broth
1/4 teaspoon red pepper sauce (optional)
2 tablespoons lime juice
2 tablespoons cilantro (chopped)

Preparation

Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of mat mallet or rolling pin until about 1/4\" thick. Repeat with remaining chicken.
Cut chicken into smaller pieces. In shallow dish mix flour, cummin, and salt.
Coat chicken with flour mixture. Reserve 1 tsp fur mixture.
In non-stick skillet, heat oil over medium heat. Add chicken; cook 3-5mins on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
In small bowl, stir reserved 1 tsp flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice & cilantro.
Serve sauce over chicken.