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Breast Of Chicken Toledo For Two

January 27, 2023

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) ---------------------------------------------- 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