Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe

• 3 cups chicken stock
• 1 1/2 cups white long-grain rice
• 5 tablespoons extra-virgin olive oil, divided
• 4 (6-ounce) boneless, skinless chicken breasts
• Salt
• 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
• Generous handful flat-leaf parsley
• 1 (9 ounce) package frozen artichoke hearts
• 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

Directions