Chicken with Almond and Paprika Vinaigrette
Once the holidays are over, I often want to stick to tried and true recipes…or quick meals. After a month of sweets and rich recipes, there is something to be said for simple comfort food. I haven’t been trying many new recipes, and we’ve had family and friend illnesses and deaths, so that’s why you didn’t see any posts during January and early February.
I don’t make New Year’s resolutions anymore because I’m am not very good at keeping “resolutions.” I’m far better at taking one day at a time and do the best I can each day to meet my goals. So as the new year begins, I am trying to stick to relatively healthy recipes.
This one is another Cooking Light recipe that I have modified a bit. The combination of the thin, seared chicken, which is a French technique, with the more Spanish type flavor of the vinaigrette makes for an interesting combination. It was paired with a polenta dish, which I have come to appreciate and is a nice balance with the strong flavors of the vinaigrette. Try both recipes during these cloudy days when you are feeling a little bored with the weather and your menu!
Chicken with Almond and Paprika Vinaigrette
Ingredients:
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon kosher salt, divided (you can use regular or sea salt instead)
- ¼ teaspoon black pepper
- 3 tablespoons olive oil, divided
- ¼ cup unsalted chicken stock (if using salted stock, reduce salt amount a little)
- 1 garlic clove, minced
- 2 tablespoons unsalted roasted almonds, finely chopped *
- 1 tablespoon water
- ¼ teaspoon finely grated lemon rind
- 1 tablespoon fresh lemon juice
- ¼ teaspoon smoked paprika
- 2 tablespoons chopped fresh flat-leaf parsley
If you like Dijon mustard, you can add ¼ teaspoon in step 8. I found the lemon provides enough “bite” without it.
*If you don’t have roasted almonds, put your unsalted almonds on a baking sheet and bake at 350° for about 15 minutes.
Steps:
- Place each chicken breast half between two sheets of plastic wrap or parchment paper; pound to ¼ inch thick using a meat mallet or small, heavy skillet.
- Sprinkle each chicken breast evenly with ¼ teaspoon each of salt and pepper.
- Heat a large nonstick skillet over medium-high heat; add 1½ teaspoons oil; swirl.
- Add two chicken breast halves; cook 3 minutes on each side or until done. Remove from pan and repeat procedures with another 1½ teaspoon oil and remaining two 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 4 ingredients, (through the paprika); cook 1 minute or until heated, stirring occasionally.
- Spoon almond mixture over chicken. Sprinkle with parsley (you can also sprinkle 1 ounce green olives chopped, if you wish).
Serve with Polenta— (111 calories per serving; 4 servings)
Ingredients:
- ¼ chopped onion
- 1 teaspoon olive oil
- 2¼ cups water
- ½ cup stone-ground polenta
- ¼ cup unsalted chicken stock
- ¼ teaspoon black pepper
- 1/8 teaspoon kosher salt (or substitute regular or sea salt)
- 1 ounce Manchego cheese, grated (about ¼ cup)- if you can’t find Manchego, substitute either Percorino Romano or Asiago
Steps:
- Combine onion and olive oil in a large microwave-safe bowl, stirring to coat.
- Add 2¼ cups water, polenta, chicken stock, pepper, and salt, stirring to combine.
- Microwave on high 8 minutes, stirring after 4 minutes.
- Stir in cheese.
Note: If the polenta mixture is not quite thick enough after 8 minutes, continue microwaving on high at 1-minute intervals, stirring after each minute, until thickened.
Enjoy!
Dugan's Kitchen 