Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
18 Mins
Total Time
28 Mins
Yield
Serves 4 (serving size: 1 chicken breast half and about 1 tablespoon almond mixture)

While pounding the chicken breast thin and searing is a French technique, the flavor profile here is decidedly Spanish.

How to Make It

Step 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.

Step 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.

Step 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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