Instructions: 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.

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