| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken breast; halved, boned; and skinned |
| 1/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Paprika |
| 1 |
tb |
Olive oil |
| 4 |
|
Scallions; sliced |
| 1 |
|
Clove garlic; crushed |
| 3 |
tb |
Unsalted butter |
| 1/2 |
c |
Sweet sherry |
| 2 |
tb |
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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