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

 * 1) Flatten chicken breast halves between two sheets of waxed paper with the side of a cleaver or rolling pin.
 * 2) Mix flour, salt, pepper and paprika.
 * 3) Dredge chicken pieces in seasoned flour and set aside.
 * 4) Heat olive oil over medium heat in frying pan then add scallions and garlic.
 * 5) Saute and stir for 2 minutes.
 * 6) Remove with a slotted spoon to a heated dish.
 * 7) Add butter to the same frying pan.
 * 8) Add chicken pieces when the butter is bubbly then fry chicken until brown.
 * 9) Increase heat to high then add sherry, lime juice, Tabasco sauce, sliced and reserved scallions and garlic.
 * 10) Cook less than 2 minutes.
 * 11) Remove the chicken to heated serving plates.
 * 12) Spoon the sauce from the pan over the chicken.
 * 13) Garnish with lime quarters and parsley sprigs.