Martini Chicken Food

ITALIAN MARTINI

Steps:

• Place the basil and lemon in a cocktail pitcher and muddle until the basil is bruised and the lemon juice is released. Add the honey and stir to dissolve. Fill the pitcher with ice, add the vodka and bitter orange liqueur and stir to combine and chill. Strain into martini glasses and serve.

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

CHICKEN MILANESE

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
• Season the chicken with salt and pepper. Working with 1 piece of chicken at a time, dip it first in the flour, shaking off excess. Next, place the floured chicken into the beaten eggs, coating completely. Place the chicken into the bread crumb mixture and gently press crumbs into the chicken. Set aside on large plate and continue with remaining chicken slices.
• In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded chicken in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked chicken on rack, season with salt and place in oven to keep warm. Continue with remaining chicken.
• Serve with lemon wedges.

MOROCCAN CHICKEN

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

EASY OLIVE MARTINI CHICKEN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Place chicken in the skillet and cook until browned on each side, about 5 minutes per side.
• Reduce heat to medium low and add the butter and garlic. Saute for about 3 minute Pour in the gin, vermouth, lemon juice, and olives; simmer for 5 to 10 minutes, until the sauce thickens and chicken juices run clear.

MARTINI

Steps:

• Fill a shaker three-fourths full with ice. Add gin and vermouth; cover and shake until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Garnish with olives.

CHICKEN MARTINI RECIPE

Steps:

• Preheat oven to 325 degrees. Season cutlets with salt and pepper. Mix bread crumbs with Parmesan cheese and set aside. Coat each cutlet with flour, tapping off excess; then dipping in egg mixture. Bread cutlets with Parmesan mixture, pressing lightly to seal the coating and set aside. heat a large saute pan on high. Add oil, gently place cutlets in pan and cook until a light brown. ( 3 minutes on each side) Drain cutlets and place on a baking sheet. Lay 4 asparagus spears in center of cutlet . Drop a tablespoon of Parmesan in the center of the spears. Place cutlets in oven to keep warm. Remove oil from saute pan and place over high heat. Add wine and lemon juice and reduce by half. add butter and whisk in as sauce comes to a boil..Plate and spoon sauce over cutlets.