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.