Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or a rolling pin. Mix the flour, salt, pepper and paprika. Dredge the chicken pieces in the seasoned flour and set aside. Heat the olive over medium heat in a frying pan; add the scallions and garlic. Saute and stir for about 2 minutes. Remove with a slotted spoon to a heated dish. Add the butter to the same frying pan. Add the chicken pieces when the butter is bubbly. Fry the chicken until brown, about 3 minutes on each side. Increase heat to high; add the sherry, lime juice, Tabasco sauce, sliced olives and the 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. Serve with an 8-ounce can of stewed tomatoes with 2 tablespoons of bottled Caesar-type salad dressing mixed in with it and sprinkled with Parmesan cheese. [ Asbury Park Press; December 2, 1987 ] Posted by Fred Peters. Date: Sun, 23 Jun 1996 10:41:42 -0500 From: firstname.lastname@example.org (S.Pickell) MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 317 (86%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.6mg||28 %|
|Sodium 7.3mg||0 %|
|Potassium 56.9mg||1 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7.9g|
|Protein 1.2g||2 %|
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Calories per serving: 368
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