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BREAST OF CHICKEN TOLEDO FOR TWO

Category:    Chicken
Yield: 6 servings
 
      1    Whole chicken breast,               3 tb Unsalted butter
           -halved, boned, and skinned       1/2 c  Sweet sherry
    1/4 c  Flour                               2 tb Fresh lime juice
    1/4 ts Salt                                1 ds Tabasco sauce
    1/4 ts Cayenne pepper                    1/3 c  Pimento-stuffed green
    1/2 ts Paprika                                  -olives, sliced
      1 tb Olive oil                           1    Lime, quartered
      4    Scallions, sliced                   2    Parsley sprigs
      1    Clove garlic, crushed          
 
  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.


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