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.
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.
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.
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
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.
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.
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!