| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | Whole chicken breast | |
| halved boned and | ||
| skinned | ||
| 1/4 | c | Flour |
| 1/4 | t | Salt |
| 1/4 | t | Cayenne pepper |
| 1/2 | t | Paprika |
| 1 | T | Olive oil |
| 4 | Scallions, sliced | |
| 1 | Clove garlic, crushed | |
| 3 | T | Unsalted butter |
| 1/2 | c | Sweet sherry |
| 2 | T | Fresh lime juice |
| 1 | ds | Tabasco sauce |
| 1/3 | c | Pimento-stuffed green |
| olives sliced | ||
| 1 | Lime, quartered | |
| 2 | Parsley sprigs |
INSTRUCTIONS
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. [ Asbury Park Press; December 2, 1987 ] Posted by Fred Peters. Date: Sun, 23 Jun 1996 10:41:42 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 98
Total Fat: 11.2g
Cholesterol: 64mg
Sodium: 225mg
Potassium: 190.2mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: <1g
Protein: 18.7g