Breast of Chicken Toledo for Two

Title: Breast of Chicken Toledo for Two
Categories: Chicken
Yield: 6 servings

1 Whole chicken breast, -halved, boned, and skinned
3 tb Unsalted butter
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 -olives, sliced
1/2 ts Paprika 
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 fl our 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.