Chicken Watercress Fillets
- t boneless chicken fillets (5 oz each)
- t/4 C almond oil
- t/2 C sliced raw almonds
- t tbsp cider vinegar
- t bunches watercress, lg stems discarded (about 4 c)
- teason trout with salt and black pepper to taste.
- 1. Warm oil over medium heat in 10" nonstick skillet. Add almonds and cook, stirring, until light tan, about 2 minutes. Transfer almonds with all but 1 tablespoon oil into small heatproof bowl. Stir in vinegar and set aside.
- 2. Return skillet to stovetop. Place fillets in skillet. Cook over medium high heat 3 minutes. Using long, thin spatula, carefully flip each fillet. Cook another 3 minutes, until fillets are opaque in center.
- 3. Divide watercress among 4 plates. Top each with fillet and one quarter of warm almond dressing. Serve with sliced golden beets or side dish of choice..
chicken, almond oil, almonds, cider vinegar, bunches, trout
Taken from www.epicurious.com/recipes/member/views/chicken-watercress-fillets-52935761 (may not work)