Flattened Chicken with Almond and Paprika Vinaigrette

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!