Flattened Chicken with Almond and Paprika Vinaigrette

Name: Flattened Chicken with Almond and Paprika Vinaigrette
Total time: 28 min
Yield: Serves 4 (serving size: 1 chicken breast half and about 1 tablespoon almond mixture)
Ingredients: 4 (6-ounce) skinless, boneless chicken breast halves; .38 teaspoon kosher salt, divided; ¼ teaspoon black pepper; 3 tablespoons olive oil, divided; ¼ cup unsalted chicken stock (such as Swanson); 1 garlic clove, minced; 2 tablespoons unsalted roasted almonds, finely chopped; 1 tablespoon water; ¼ teaspoon finely grated lemon rind; 1 tablespoon lemon juice; ¼ teaspoon smoked paprika; ¼ teaspoon Dijon mustard; 2 tablespoons chopped fresh flat-leaf parsley; 1 ounce green olives, chopped

8 Ratings
8 Reviews

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

By Maureen Callahan

Recipe by Cooking Light January 2016

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:

18 mins

total:

28 mins

Yield:

Serves 4 (serving size: 1 chicken breast half and about 1 tablespoon almond mixture)

Nutrition Info

Directions

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.

Advertisement
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.

Nutrition Facts

Per Serving:

325 calories; fat 17.9g; saturated fat 2.5g; mono fat 10.9g; poly fat 2.6g; protein 37g; carbohydrates 2g; fiber 1g; cholesterol 109mg; iron 1mg; sodium 515mg; calcium 27mg; sugars 1g.

Sort by: Newest

Newest Oldest

daneanp

05/25/2016

Really tasty. Had with mashed potatoes and CL 'Haricots Verts with Pancetta and Garlic' May 2016. Family called it a restaurant quality meal. Wouldn't hesitate to serve for guests.

Alona

05/15/2016

We made half the chicken, so the sauce amount was perfect. If making 4 chicken breasts, then definitely double the sauce. Our full review is here: http://www.nickandalonakitchen.com/2016/05/flattened-chicken-with-almond-and.html

Reg1003

03/10/2016

After reading the reviews, I increased the "sauce" - basically doubled it. Since everyone was not home yet, I let the cooked chicken breast sit in the sauce over an extremely low heat - without the almonds. It was on the stove for about 1/2 hour. Then I added the almonds (a little more than what's called for in the recipe) and it "cooked" with the lid on for 5 minutes. At that point everyone was home so I could serve it! We had rice with it. Everyone really liked it - and we're not a big chicken family. I'd highly recommend because it was easy and delicious. I'll definitely make again- it just needs additional sauce!

MunchletteBelle

02/01/2016

The almond paprika vinaigrette is really tasty! I would maybe double the pan sauce if I made this again. I didn't have ingredients for the manchego polenta that was recommended with this, but I made brown rice and stirred sauteed onions into it and the whole thing went together really well.

mandofan

01/28/2016

Yet another bland dish from Cooking Light. Truth be told, the flavors are good, but the real problem is that there is so little pan sauce, and once you toss in the almonds to the "sauce" it really achieves more of a paste-like consistency. The resulting paucity of sauce leaves less flavor and less physical coverage of the chicken breasts, which, being plain chicken breasts are inherently bland. All in all, this isn't exactly bad, just really mediocre and underwhelming.

BBHChampaign

01/19/2016

Just fixed it this evening. Served with Broccoli...an awesome light meal with lots of flavor. A keeper and repeater!

Miya

01/07/2016

This dish was quick and easy, and I made it even easier by using pre-made polenta and just shaving manchengo cheese over it for a side. Lazy, but it worked! The spices gave the chicken a nice flavor!

greenmdphd

12/27/2015

note from recipe

Back to Flattened Chicken with Almond and Paprika Vinaigrette

All Reviews for Flattened Chicken with Almond and Paprika Vinaigrette

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party