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  • Breast Of Chicken Toledo For Two

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    Breast Of Chicken Toledo For Two
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

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

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