Sunday, May 15, 2016

Flattened Chicken with Almond and Paprika Vinaigrette

We liked this recipe a lot. It was quick, easy, and very tasty. The olives added a spark to it. The flattened chicken turned out really good on the pan and the sauce was delicious. For the side, we made brown rice with flax seeds and mung beans, but any veggie or potato side would have worked as well.
Here's the original recipe:


2 skinless, boneless chicken breasts
3/8 teaspoon kosher salt, divided
1/4 teaspoon black pepper
3 tablespoons olive oil, divided
1/4 cup unsalted chicken stock (such as Swanson)
2 garlic clove, minced
4 tablespoons unsalted roasted almonds, finely chopped
1 tablespoon water
1/4 teaspoon finely grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon smoked paprika
1/4 teaspoon Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
1 ounce green olives, chopped


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.

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.

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.

What we liked:

The flavor was really great. 

What we didn't like:

It was great. If following original recipe though, double the sauce. 

What Kaspian thought about it:

He was enjoying leftover pita and hummus and could not be bothered with the night's dinner. 

Next time:

No change. 

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