Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Pe – Rachael Ray

Ingredients

• 3 cups chicken stock
• 1 1/2 cups long grain white rice
• 5 tablespoons extra virgin olive oil (EVOO), divided
• 4 boneless, skinless chicken breasts (6 ounces each)
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 teaspoons smoked paprika
• 2 eggs
• 1 1/2 cups peeled almonds
• 1/2 cup bread crumbs
• A generous handful of flat leaf parsley
• 1 package frozen artichoke hearts (9 ounces)
• 4 Piquillo peppers or 2 roasted red peppers, chopped
• 1/2 cup pitted Spanish green olives, chopped
• 1 large fresh thyme sprig, leaves only
• 1/3 cup dry sherry (eyeball it)
• 2 tablespoons cold butter, cut into pieces