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
Breast of Chicken Toledo

This Recipe Came From an Estate Sale. i Obtained it When i PurchasedThe Family Collection From The Henson Estate in Dallas, Texas in 1982.
 * 1 Whole Chicken Breast Halved, Boned And Skinned
 * 1/4 Cup flour
 * 1/4 Teaspoon salt
 * 1/4 Teaspoon cayenne pepper
 * 1/2 Teaspoon paprika
 * 1 Tablespoon olive oil
 * 4 Scallions Sliced
 * 1 clove garlic Crushed
 * 3 Tablespoons unsalted butter
 * 1/2 Cup Sweet sherry
 * 2 Tablespoons fresh lime juice
 * 1 Dash Tabasco sauce
 * 1/3 Cup pimento-Stuffed green olives Sliced
 * 1 lime Quartered
 * 2 parsley Sprigs

Flatten Chicken Breast Halves Between Two Sheets of Waxed Paper WithThe Side of a Cleaver or Rolling Pin. Mix flour, salt, pepper AndPaprika. Dredge Chicken Pieces in Seasoned flour And Set Aside. HeatOlive oil Over Medium Heat in Frying Pan Then Add Scallions AndGarlic. Saute And Stir For 2 Minutes. Remove With a Slotted Spoon toA Heated Dish. Add butter to The Same Frying Pan. Add Chicken PiecesWhen The butter is bubbly Then Fry Chicken Until Brown. Increase HeatTo High Then Add sherry, lime juice, Tabasco sauce, Sliced AndReserved Scallions And garlic. Cook Less Than 2 Minutes. Remove TheChicken to Heated Serving Plates. Spoon The Sauce From The Pan OverThe Chicken. Garnish With lime Quarters And parsley Sprigs.