Chicken Watercress Fillets

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   ["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.."]

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