FoodWage
Spanish-Style Chicken Breasts In 30 Minutes
Pounding meat until it’s a uniform thickness allows for quicker and more even cooking. Cooking Light’s flattened chicken is dressed with almonds, paprika and a warm lemon vinaigrette for a Spanish-inspired meal in less than 30 minutes.
Ingredients for servings
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4 skinless, boneless chicken breast halves
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0.375 teaspoon salt divided
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0.25 teaspoon black pepper
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3 tablespoon olive oil divided
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0.25 cup unsalted chicken stock
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1 clove garlic minced
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2 tablespoon unsalted roasted almonds finely chopped
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1 tablespoon water
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0.25 teaspoon lemon zest
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1 tablespoon lemon juice
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0.25 teaspoon smoked paprika
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0.25 teaspoon Dijon mustard
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2 tablespoon chopped flat-leaf parsley
green olives pitted and chopped
Spanish-Style Chicken Breasts in 30 Minutes
Directions
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.
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.
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.