Breast Of Chicken Toledo For Two Recipe

• 1 whl chicken breast, halved, boned, and skinned
• 1/4 c. Flour
• 1/4 tsp Salt
• 1/4 tsp Cayenne pepper
• 1/2 tsp Paprika
• 1 Tbsp. Extra virgin olive oil
• 4 x Scallions, sliced
• 1 x Clove garlic, crushed
• 3 Tbsp. Unsalted butter
• 1/2 c. Sweet sherry
• 2 Tbsp. Fresh lime juice
• 1 dsh Tabasco sauce
• 1/3 c. Pimento-stuffed green olives, sliced
• 1 x Lime, quartered
• 2 x Parsley sprigs

1. Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or possibly a rolling pin.
2. Mix the flour, salt, pepper and paprika.
3. Dredge the chicken pcs in the seasoned flour and set aside.
4. Heat the olive over medium heat in a frying pan; add in the scallions and garlic.
5. Saute/fry and stir for about 2 min.
6. Remove with a slotted spoon to a heated dish.
7. Add in the butter to the same frying pan.
8. Add in the chicken pcs when the butter is bubbly.
9. Fry the chicken till brown, about 3 min on each side.
10. Increase heat to high; add in the sherry, lime juice, Tabasco sauce, sliced olives and the reserved scallions and garlic.
11. Cook less than 2 min.
12. Remove the chicken to heated serving plates.
13. Spoon the sauce from the pan over the chicken.
14. Garnish with lime quarters and parsley sprigs.
15. Serve with an 8-oz can of stewed tomatoes with 2 Tbsp.
16. of bottled Caesar-type salad dressing mixed in with it and sprinkled with Parmesan cheese.

chicken, flour, salt, cayenne pepper, paprika, extra virgin olive oil, scallions, clove garlic, butter, sweet sherry, lime juice, tabasco sauce, green olives, parsley sprigs

Taken from cookeatshare.com/recipes/breast-of-chicken-toledo-for-two-92079 (may not work)