Breast of Chicken Toledo for Two
Keys: Poultry
Yield: 2 Servings
Ingredients:
1/3 whl chicken breast, halved, boned, and skinned
1/12 cup Flour
1/12 tsp Salt
1/12 tsp Cayenne pepper
1/6 tsp Paprika
1/3 tbl Olive oil
1 1/3 x Scallions, sliced
1/3 x Clove garlic, crushed
1 tbl Unsalted butter
1/6 cup Sweet sherry
2/3 tbl Fresh lime juice
1/3 dsh Tabasco sauce
1/9 cup Pimento-stuffed green olives, sliced
1/3 x Lime, quartered
2/3 x Parsley sprigs
Method:
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.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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