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Ingredientes
- 1 whl chicken breast, halved, boned, and skinned
- 1/4 c. Flour
- 1/4 tsp Salt
- 1/4 tsp Cayenne pepper
- 1/2 tsp Paprika
- 1 Tbsp. Extra virgin olive oil
- 4 x Scallions, sliced
- 1 x Clove garlic, crushed
- 3 Tbsp. Unsalted butter
- 1/2 c. Sweet sherry
- 2 Tbsp. Fresh lime juice
- 1 dsh Tabasco sauce
- 1/3 c. Pimento-stuffed green olives, sliced
- 1 x Lime, quartered
- 2 x Parsley sprigs
Direcciones
- Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or possibly a rolling pin. Mix the flour, salt, pepper and paprika. Dredge the chicken pcs in the seasoned flour and set aside.
- Heat the olive over medium heat in a frying pan; add in the scallions and garlic. Saute/fry and stir for about 2 min. Remove with a slotted spoon to a heated dish.
- Add in the butter to the same frying pan. Add in the chicken pcs when the butter is bubbly. Fry the chicken till brown, about 3 min on each side. Increase heat to high; add in the sherry, lime juice, Tabasco sauce, sliced olives and the reserved scallions and garlic. Cook less than 2 min. 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-oz can of stewed tomatoes with 2 Tbsp. of bottled Caesar-type salad dressing mixed in with it and sprinkled with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 91 | 54% |
| Total Fat 10.29g | 13% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.03g | |
| Cholesterol 30mg | 10% |
| Sodium 118mg | 5% |
| Potassium 128mg | 4% |
| Total Carbs 9.09g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.05g | 1% |
| Protein 5.81g | 9% |
