Instructions

1. Prepare the following, adding them to a medium bowl as you complete them: Coarsely chop 1/2 cup pitted olives and 2 tablespoons capers. Finely grate the zest of 1 small lemon until you have 1 packed teaspoon. Juice the lemon until you have 1 tablespoon juice.
2. Add 1 tablespoon Dijon mustard, 2 teaspoons honey, 1/4 teaspoon red pepper flakes, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Stir to combine. Add 3 tablespoons of the olive oil and whisk to combine.
3. If you feel confident about pounding the chicken into thin pieces without cutting into it, proceed to the next step. If the chicken breasts are thick, slice into the thickest part of each breast horizontally (using a sweeping motion), leaving about 1/2-inch at the end and making sure you don’t cut all the way through. Open up the breast like a book.
4. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible. Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness. Set the flattened chicken breast (paillard) aside and repeat with the remaining 3 breasts.
5. Season each paillard on both sides with 1/2 teaspoon of the kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Place 1/3 cup all-purpose flour in a pie plate or large, deep plate.
6. Dredge 1 paillard in the flour until evenly coated, then pat to remove any excess flour. Place on a large plate and repeat with a second paillard. (Dredge the remaining 2 right before frying.)
7. Heat 2 tablespoons the olive oil in a large (preferably 12-inch) cast-iron skillet or frying pan over medium-high heat until shimmering. Add the floured paillards in a single layer and cook until cooked through, lightly browned, and slightly crispy on both sides, 2 to 3 minutes per side.
8. Transfer to a wire rack fitted in a rimmed baking sheet, then loosely tent with aluminum foil to keep warm.
9. Dredge the remaining 2 paillards in the flour. Wipe out the skillet with a paper towel, then add the remaining 2 tablespoons olive oil. Repeat frying the remaining paillards.
10. When ready to serve, tear 4 cups frisée lettuce into bite-sized pieces into a medium bowl. Add half the olive dressing and toss to coat.
11. Serve the paillards either on a bed of the salad or with the salad served on top. Spoon and divide the remaining olive mixture on top of each paillard. Garnish each with a heaping tablespoon of sliced almonds.