Breast Of Chicken Toledo For Two Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Whole chicken breast,
3 tbsp: Unsalted butter,
-halved, boned, and skinned
1/2 cup: Sweet sherry,
1/4 cup: Flour,
2 tbsp: Fresh lime juice,
1/4 tsp: Salt,
1 dash: Tabasco sauce,
1/4 tsp: Cayenne pepper,
1/3 cup: Pimento-stuffed green,
1/2 tsp: Paprika,
-olives, sliced
1 tbsp: Olive oil,
1: Lime, quartered
4: Scallions, sliced
2: Parsley sprigs,
1 Clove: garlic, crushed
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Poultry