Pound the chicken slightly flat. Heat the olive oil in a large saute pan over medium-high heat. Season the chicken with salt and pepper and coat with the almonds. Cook the chicken in the hot oil for 4 minutes per side or until cooked through. Remove to a heated plate with a slotted spoon.
Add the shallots to the pan drippings and saute over low heat for 1 minute.
Add the chicken broth, preserves, vinegar, and rosemary. Simmer for 2 to 3 minutes, or until the sauce thickens slightly, stirring frequently.
Serve the chicken on hot brown rice and pour the sauce over the top.