Sautéed Chicken with Sherry & Olive Pan Sauce & Toasted Almonds

Name: Sautéed Chicken with Sherry & Olive Pan Sauce & Toasted Almonds
Ingredients: 8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.); Kosher salt and freshly ground pepper; 4 tsp. extra-virgin olive oil; more as needed; 1 small yellow onion, finely chopped; 1 medium clove garlic, minced; 1/2 cup sherry, preferably medium dry, such as amontillado; 1/2 cup lower-salt chicken broth; 1/2 cup green olives, pitted and slivered; 3 Tbs. chopped fresh flat-leaf parsley; 1/4 cup slivered almonds, toasted lightly and cooled

Sautéed Chicken with Sherry & Olive Pan Sauce & Toasted Almonds was pinched from <a href="http://www.finecooking.com/recipes/chicken-sherry-olive-almond-sauce.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.)

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Kosher salt and freshly ground pepper

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4 tsp. extra-virgin olive oil; more as needed

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1 small yellow onion, finely chopped

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1 medium clove garlic, minced

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1/2 cup sherry, preferably medium dry, such as amontillado

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1/2 cup lower-salt chicken broth

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1/2 cup green olives, pitted and slivered

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3 Tbs. chopped fresh flat-leaf parsley

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1/4 cup slivered almonds, toasted lightly and cooled

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