Breast of Chicken Toledo for Two
| Yield: | 6 Servings |
| Categories: | Poultry |
| 1 | Whole chicken breast; halved, boned; and skinned | |
| 1/4 | c | Flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/2 | ts | Paprika |
| 1 | tb | Olive oil |
| 4 | Scallions; sliced | |
| 1 | Clove garlic; crushed | |
| 3 | tb | Unsalted butter |
| 1/2 | c | Sweet sherry |
| 2 | tb | Fresh lime juice |
| 1 | ds | Tabasco sauce |
| 1/3 | c | Pimento-stuffed green olives; sliced |
| 1 | Lime; quartered | |
| 2 | Parsley sprigs |
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