Breast of chicken toledo for two

6 servings

Ingredients

Quantity Ingredient
1 Whole chicken breast, halved, boned, and skinned
¼ cup Flour
¼ teaspoon Salt
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
1 tablespoon Olive oil
4 Scallions, sliced
1 Clove garlic, crushed
3 tablespoons Unsalted butter
½ cup Sweet sherry
2 tablespoons Fresh lime juice
1 dash Tabasco sauce
⅓ cup Pimento-stuffed green olives, sliced
1 Lime, quartered
2 Parsley sprigs

Directions

Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or a rolling pin. Mix the flour, salt, pepper and paprika. Dredge the chicken pieces in the seasoned flour and set aside. Heat the olive over medium heat in a frying pan; add the scallions and garlic. Saute and stir for about 2 minutes.

Remove with a slotted spoon to a heated dish.

Add the butter to the same frying pan. Add the chicken pieces when the butter is bubbly. Fry the chicken until brown, about 3 minutes on each side. Increase heat to high; add the sherry, lime juice, Tabasco sauce, sliced olives and the reserved scallions and garlic.

Cook less than 2 minutes. Remove the chicken to heated serving plates. Spoon the sauce from the pan over the chicken. Garnish with lime quarters and parsley sprigs.

Serve with an 8-ounce can of stewed tomatoes with 2 tablespoons of bottled Caesar-type salad dressing mixed in with it and sprinkled with Parmesan cheese.

NOTE: This recipe can be doubled.

[ Asbury Park Press; December 2, 1987 ] Posted by Fred Peters.

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