Tuesday, March 8, 2016

Flattened Chicken with Almond and Paprika Vinaigrette

This was another easy and fast dish.  There was a lot of flavor. It wasn't very filling, but we're trying to learn what a proper portion size is, so it's taking awhile to figure that out.  We had with oven roasted green beans.  Probably should have it with rice, because there was a lot of sauce.

Would have again.

Flattened Chicken with Almond and Paprika Vinaigrette

Photo by ALB

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

Yield: Serves 4 (serving size: 1 chicken breast half and about 1 tablespoon almond mixture)

4 (6-ounce) skinless, boneless chicken breast halves
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)
1 garlic clove, minced
2 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 (didn't use)

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.

Nutritional Information
Amount per serving
Calories: 325; Fat: 17.9 g; Satfat: 2.5 g; Monofat: 10.9 g; Polyfat: 2.6 g; Protein: 37 g; Carbohydrate: 2 g; Fiber: 1 g; Cholesterol: 109 mg; Iron: 1 mg; Sodium: 515 mg; Calcium: 27 mg; Sugars: 1 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2016

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