Breast of Chicken Toledo

==Description==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
* Contributed by Catsrecipes Y-Group
==Ingredients==
* 1 whole chicken breast halved, boned and skinned
* ¼ cup flour
* ¼ teaspoon salt
* ¼ teaspoon cayenne pepper
* ½ teaspoon paprika
* 1 tablespoon olive oil
* 4 scallions sliced
* 1 clove garlic crushed
* 3 tablespoons unsalted butter
* ½ cup sweet sherry
* 2 tablespoons fresh lime juice
* 1 dash Tabasco sauce
* ⅓ cup pimento-stuffed green olives sliced
* 1 lime quartered
* 2 parsley sprigs.
==Directions==
# Flatten chicken breast halves between two sheets of waxed paper with the side of a cleaver or rolling pin.
# Mix flour, salt, pepper and paprika.
# Dredge chicken pieces in seasoned flour and set aside.
# Heat olive oil over medium heat in frying pan then add scallions and garlic.
# Saute and stir for 2 minutes.
# Remove with a slotted spoon to a heated dish.
# Add butter to the same frying pan.
# Add chicken pieces when the butter is bubbly then fry chicken until brown.
# Increase heat to high then add sherry, lime juice, Tabasco sauce, sliced and 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.
Category:Cathy's Recipes
Category:Chicken breast Recipes
Category:Sherry Recipes
Category:Lime juice Recipes
Category:Green olive Recipes