4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 tablespoons canola oil
1/2 cup chicken broth (from 32-oz carton)
1/4 teaspoon red pepper sauce, if desired
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Between 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.
In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
In 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.
In 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.