1. 4 flattened (boneless, skinless) chicken breast – cook 3 minutes on each side in olive oil. Remove chicken from the pan.
2. Reduce heat – add 1/2 cup chicken stock, 1 tbsp olive oil and 1 tbsp chopped garlic. Cook for one minute. Then add 2 tbsp roasted (I used slivered) almonds, 1/4 tsp lemon rind, 1 tbsp lemon juice, 1 tbsp sugar free honey mustard (I used G Hughes brand) 1/4 tsp paprika, salt and pepper (to taste). Cook for a few minutes – make sure you scrap the pan to get all the browned bits.
3. Return chicken to the pan and cook on low heat until vinaigrette reduces.
4. Top chicken with almond mixture, flat leaf parsley and green olives.