Flattened Chicken with Almond and Paprika Vinaigrette

While the techniques used here may seem French-influenced, the use of Spanish olives and smoked paprika makes these resemble a more Spanish flavor profile.

944395_10101783224146694_2602422000614811363_n

Ingredients:

  • 4 6-ounce skinless, boneless chicken breast halves
  • 3/8 tsp sea salt, divided
  • 1/4 tsp black pepper
  • 3 tbsp EVOO, divided
  • 1/4 cup unsalted chicken broth
  • 1 garlic clove, minced
  • 2 tbsp unsalted roasted almonds, chopped
  • 1 tbsp water
  • 1/4 tsp finely grated lemon rind
  • 1 tbsp lemon juice
  • 1/4 tsp smoked paprika
  • 1/4 tsp Dijon mustard
  • 2 tbsp chopped fresh flat-leaf parsley
  • 5 Spanish martini olives, chopped

Directions:

  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 tsp salt and pepper.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tsp EVOO; swirl. Add 2 chicken breast halves; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with 1 1/2 tsp EVOO and remaining 2 chicken breast halves.
  3. Reduce heat to medium. Add broth, scraping pan to loosen any browned bits. Stir in remaining 2 tbsp EVOO. Add garlic; sauté 1 minute. Add remaining 1/8 tsp salt, almonds and next 5 ingredients (through Dijon); cook 1 minute or until heated, stirring constantly. Spoon almond mixture over chicken breast halves, evenly. Sprinkle with parsley and olives. Serves 4.

 

I chose to serve with Manchego Polenta. The recipe is below. If the polenta mixture is not quite thick enough after 8 minutes, continue microwaving at HIGH at 1-minute intervals, stirring after each minute (BEFORE adding cheese), until thickened.

Ingredients:

  • 1/4 cup finely chopped onion
  • 1 tsp EVOO
  • 2 1/4 cups water
  • 1/2 cup pre-cooked polenta
  • 1/4 cup unsalted chicken broth
  • 1/4 tsp black pepper
  • 1/8 tsp kosher salt
  • 1 oz. Manchego cheese, grated (about 1/4 cup)

Directions:

  1. Combine onion and EVOO in a large microwave-safe bowl, stirring to coat. Add water, polenta, broth, pepper, and salt, stirring to combine. Microwave atg HIGH 8 minutes, stirring after 4 minutes. Stir in Manchego cheese.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s