Sautéed Chicken with Sherry & Olive Pan Sauce & Toasted Almonds

Ingredients

• ½ cup lower-salt chicken broth
• 1 small yellow onion, finely chopped
• ½ cup green olives, pitted and slivered
• 4 tsp. extra-virgin olive oil; more as needed
• 8 boneless, skinless, thin-cut (¼- to ½-inch-thick) chicken breast cutlets (1-½ to 1-¾ lb.)
• 1 medium clove garlic, minced
• Kosher salt and freshly ground pepper
• + 3 more ingredients
• • ½ cup sherry, preferably medium dry, such as amontillado
  • 3 Tbs. chopped fresh flat-leaf parsley
  • ¼ cup slivered almonds, toasted lightly and cooled

Season the chicken on both sides with about 1 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until hot. Working in two or three batches to avoid crowding, cook the chicken until lightly browned on both sides and just cooked through, 1 to 3 minutes...

View full recipe at Fine Cooking