Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

[ Asbury Park Press; December 2, 1987 ]

Posted by Fred Peters.

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