Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 6
  • 5 star values: 1

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

Maureen Callahan
Recipe by Cooking Light January 2016

Gallery

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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

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; added sugar 0g.
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