Ingredients

• 4 boneless chicken fillets (5 oz each)

• 1/4 C almond oil

• 1/2 C sliced raw almonds

• 2 tbsp cider vinegar

• 2 bunches watercress, lg stems discarded (about 4 c)

• season trout with salt and black pepper to taste.

Preparation

  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..