Flattened Chicken with Almond and Paprika Vinaigrette
Recipe: #43885
November 16, 2024
Categories: Chicken, Almond, Southern, Spanish, One-Pot Meal, Olives, Boneless Pieces, more
"You can pound the chicken flat, cut boneless skinless breast in half in an even layer, or use chicken cutlets. The technique is French, but the flavors are Spanish."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (76.3 g)
- Calories 169.1
- Total Fat - 14.7 g
- Saturated Fat - 2.2 g
- Cholesterol - 72 mg
- Sodium - 358.8 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0.7 g
- Sugars - 0.6 g
- Protein - 7.7 g
- Calcium - 21.2 mg
- Iron - 1.2 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place each chicken breast half between 2 sheets of plastic wrap and pound to 1/4 inch thickness using a meat mallet or heavy skillet (Or you buy chicken cutlets or cut your chicken to the desired thickness)
Step 2
Sprinkle evenly with 1/4 teaspoon salt and pepper.
Step 3
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 the pan. Repeat with the remaining 2 breast halves, adding 1 1/2 teaspoons oil to the pan.
Step 4
Once the chicken is cooked, reduce the heat of the skillet to medium. Add the stock, scraping the pan to loosen the browned bits. Stir in the remaining 2 tablespoons of oil. Add the garlic, and saute 1 minute.
Step 5
Add the remaining 1/2 teaspoon salt, almonds, and the next 5 ingredients (through the Dijon); cook for 1 minute or until heated, stirring occasionally.
Step 6
Spoon the almond mixture over the chicken. Sprinkle with parsley and olives. Enjoy!
Tips
No special items needed.
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