Chicken with Almond and Paprika Vinaigrette


Chicken with Almond and Paprika Vinaigrette



Place each chicken breast half between 2 sheets of plastic wrap; pound to 0.25" thickness using a meat mallet. Sprinkle evenly with 0.25 tsp salt and pepper.

Heat a large nonstick skillet over medium-high heat. Add 1.5 tsp oil; swirl. Add 2 chicken breast halves; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with 1.5 tsp oil and remaining 2 chicken breast halves.

Reduce heat to medium. Add stock, scraping pan to loosen browned bits. Stir in remaining 2 Tbs oil. Add garlic; saute 1 minute. Add remaining 0.125 tsp 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.