Feel Like Beating Something Up? Take It Out On This Flattened Chicken
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Check out what my friends at My Recipes had to say about this Flattened Chicken with Almond Paprika Vinaigrette:
We made half the chicken, so the sauce amount was perfect. If making 4 chicken breasts, then definitely double the sauce. It was excellent with lots of flavor.
I was super impressed with this dish, too. I thought it may be a lot of work but it was simple and flavorful. I’ve always loved Dijon but I had no idea it could do this to chicken. Now that I know, you better bet that I’ll be using it often and likely with this amazing recipe.
Ingredients
4 (6-ounce) Tyson skinless, boneless chicken breast halves
3/8 teaspoon kosher salt, divided
1/4 teaspoon McCormick black pepper
3 tablespoons Bertolli olive oil, divided
1/4 cup Progresso 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 McCormick smoked paprika
1/4 teaspoon Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
1 ounce green olives, chopped
Directions
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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.
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Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons Bertolli oil; swirl. Add 2 Tyson chicken breast halves; cook about 3 minutes on each side or until done. Remove from pan. Repeat procedure with 1 1/2 teaspoons Bertolli oil and remaining 2 Tyson chicken breast halves.
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Reduce heat to medium. Add stock, scraping pan to loosen browned bits. Stir in remaining 2 tablespoons olive oil. Add the garlic; sauté 1 minute. Add remaining 1/8 teaspoon Morton salt, almonds, and next 5 ingredients (through Dijon); cook 1 minute or until heated, stirring occasionally. Spoon almond mixture over pieces of chicken. Sprinkle with parsley and green olives.
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Quick Tip: Serve with a side salad of mixed spring greens with red onion and croutons.
Thank you to My Recipes for this awesome recipe!