Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
18 Mins
Total Time
28 Mins
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.

Ratings & Reviews


January 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.  


February 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. 

Excellent with lots of flavor

May 16, 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: 

My husband raved about this dish!

February 06, 2019
This was awesome! And so easy to make. The chicken cooked quickly because it was pounded so thin. I used Castelvetrano Italian olives because I already had them on hand since we've been cooking Mediterranean. I think they complimented this dish so well. We've been experimenting with the Mediterranean Diet and my husband said this was his new favorite Mediterranean chicken recipe so far. I quote, "Honey, you can definitely make this again...and again!"

serve with Manchego polenta

December 27, 2015
note from recipe


January 08, 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!


January 20, 2016
Just fixed it this evening.  Served with awesome light meal with lots of flavor.  A keeper and repeater!

My family loved it!!!

March 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!

4 1/2 stars

May 26, 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.