Preheat Oven to 425F. In a 12-inch oven-proof skillet, heat the olive oil over high heat on top of the stove. Add the chicken and brown on both sides. Add the almonds and cook, stirring, 5 more minutes. Add the chicken stock and lemon juice. Sprinkle with salt, bring to a boil and place, uncovered, in the oven for 30 minutes, turning once. Remove chicken to platter. Transfer the skillet to the stove top, place over high flame and reduce the liquid on top of the stove until it has a shiny consistency. It will look more like a glaze than a sauce. Arrange the chicken pieces on a serving platter and scrape the almonds and glaze over the top.

Michael Roberts - Prodigy Guest Chefs Cookbook