Breast Of Chicken Toledo For Two Recipe

Ingredients

Directions

1. Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or a rolling pin.
2. Mix the flour, salt, pepper and paprika.
3. Dredge the chicken pieces in the seasoned flour and set aside.
4. Heat the olive over medium heat in a frying pan; add the scallions and garlic.
5. Saute and stir for about 2 minutes.
6. Remove with a slotted spoon to a heated dish.
7. Add the butter to the same frying pan.
8. Add the chicken pieces when the butter is bubbly.
9. Fry the chicken until brown, about 3 minutes on each side.
10. Increase heat to high; add the sherry, lime juice, Tabasco sauce, sliced olives and the reserved scallions and garlic.
11. Cook less than 2 minutes.
12. Remove the chicken to heated serving plates.
13. Spoon the sauce from the pan over the chicken.
14. Garnish with lime quarters and parsley sprigs.
15. 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.
16. NOTE: This recipe can be doubled.