RCI-MT.004.0085.001
Breast of Chicken Toledo
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.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- chicken breast halved1 wholeboned and skinned
- ¼ cup
- ¼ teaspoon
- ¼ teaspoon
- ½ teaspoon
- 1 tablespoon
- scallions sliced4 unit
- 1 clove
- 3 tablespoons
- ½ cup
- 2 tablespoons
- 1 dash
- pimento-stuffed green olives sliced⅓ cup
- lime quartered1 unit
- 2 unit
Method
1
Combine flour, salt, cayenne pepper, and paprika in a shallow dish to create the seasoning mixture for dredging.
2
Pat the halved chicken breasts dry with paper towels, then dredge each piece thoroughly in the flour mixture, shaking off any excess.
3
Heat olive oil in a large skillet over medium-high heat until shimmering, then add the dredged chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through.
14 minutes
4
Transfer the cooked chicken breasts to a warm plate and tent loosely with foil to keep warm.
5
In the same skillet, melt unsalted butter over medium heat, then add the crushed garlic and sliced scallions, cooking for about 1 minute until fragrant.
6
Pour sweet sherry into the skillet, scraping up any browned bits from the bottom, and allow the liquid to reduce by half for about 2 minutes.
2 minutes
7
Stir in the fresh lime juice, Tabasco sauce, and sliced pimento-stuffed green olives, mixing well to incorporate all flavors.
8
Return the chicken breasts to the skillet, turning them to coat evenly with the sauce, and warm through for 1-2 minutes.
9
Plate the chicken breasts and spoon the sherry-olive sauce over the top, garnishing with parsley sprigs and lime quarters on the side.