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Ingredients

• 8   boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 pounds)
•   Kosher salt and freshly ground pepper
• 4 teaspoons  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 tablespoons  chopped fresh flat-leaf parsley
• 1/4 cup  1/4 cup slivered almonds, toasted lightly and cooled

Description

Season The Chicken On Both Sides With About 1 Teaspoon Salt And 1/2 Teaspoon Pepper. Heat 2 Teaspoons 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 Browne

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