Flattened Chicken with Almond and Paprika Vinaigrette

Photo by Joanmarie J.

PREP TIME

18

minutes

TOTAL TIME

28

minutes

SERVINGS

--

servings

PREP TIME

18

minutes

TOTAL TIME

28

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • 3/8

    teaspoon kosher salt, divided

  • 1/4

    teaspoon black pepper

  • 3

    tablespoons olive oil, divided

  • 1/4

    cup unsalted chicken stock (such as Swanson)

  • 1

    garlic clove, minced

  • 2

    tablespoons unsalted roasted almonds, finely chopped

  • 1

    tablespoon water

  • 1/4

    teaspoon finely grated lemon rind

  • 1

    tablespoon lemon juice

  • 1/4

    teaspoon smoked paprika

  • 1/4

    teaspoon Dijon mustard

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • 1

    ounce green olives, chopped

Directions

1. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle evenly with 1/4 teaspoon salt and pepper. 2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add 2 chicken breast halves; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining 2 chicken breast halves. 3. Reduce heat to medium. Add stock, scraping pan to loosen browned bits. Stir in remaining 2 tablespoons oil. Add garlic; sauté 1 minute. Add remaining 1/8 teaspoon salt, almonds, and next 5 ingredients (through Dijon); cook 1 minute or until heated, stirring occasionally. Spoon almond mixture over chicken. Sprinkle with parsley and olives.

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