Breast of Chicken with Bourbon
INGREDIENTS:
1 Whole chicken breast;
-halved, boned; and skinned
1/4 c Flour
1/4 ts Salt
1/4 ts Cayenne pepper
1/2 ts Paprika
1 tb Olive oil
4 Scallions; sliced
1 Clove garlic; crushed
3 tb Unsalted butter
1/2 c Sweet sherry
2 tb Fresh lime juice
1 ds Tabasco sauce
1/3 c Pimento-stuffed green
-olives; sliced
1 Lime; quartered
2 Parsley sprigs
1 Whole chicken breast;
-halved, boned; and skinned
1/4 c Flour
1/4 ts Salt
1/4 ts Cayenne pepper
1/2 ts Paprika
1 tb Olive oil
4 Scallions; sliced
1 Clove garlic; crushed
3 tb Unsalted butter
1/2 c Sweet sherry
2 tb Fresh lime juice
1 ds Tabasco sauce
1/3 c Pimento-stuffed green
-olives; sliced
1 Lime; quartered
2 Parsley sprigs
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 ]
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 ]