Ingredients

Makes 4 servings

　　4 boneless chicken breast halves with skin (2 1/4 pounds total)

　　1 cup brine-cured green olives such as picholine, pitted and chopped

　　2 tablespoons unsalted butter

　　1/4 cup whole almonds with skins

　　2 tablespoons chopped fresh flat-leaf parsley

　　

Step 1

Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.

　　

Step 2

Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).

　　

Step 3

Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.

　　

Step 4

While chicken is cooking, chop almonds.

　　

Step 5

Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.