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Spanish-Style Chicken Breasts in 30 Minutes
Ingredients
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3/8 teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • ¼ cup unsalted chicken stock
  • 1 clove garlic, minced
  • 2 tablespoons unsalted roasted almonds, finely chopped
  • 1 tablespoon water
  • ¼ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley
  • 1 ounce green olives, pitted and chopped
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