Olive Martini Chicken Food

OLIVE MARTINI CHICKEN

Steps:

• 1. Pat chicken dry with paper towels and season with salt & pepper. (Don't use too much salt because the green olives will be salty.) Heat 1 Tbsp. of the oil in a large skillet over medium-high heat until just smoking. Brown the chicken on both sides, about 5 minutes. Transfer chicken to a plate.
• 2. Heat the remaining 1 Tbsp. oil in the skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, olives, gin, vermouth, and lemon juice, scraping up any browned bits.
• 3. Return the chicken to the skillet, along with any juices. Bring to a simmer, cover and cook about 20 to 25 minutes, or until the thickest part of the breasts reads 160 to 165 degrees on a thermometer.
• 4. Transfer chicken to a serving platter and pour the sauce over the chicken. Serve with rice, noodles, or potatoes of your choice.

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.

EASY OLIVE MARTINI CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in the skillet and cook until browned, about 5 minutes per side.
• Reduce heat to medium; add butter and garlic. Cook and stir mixture until garlic is fragrant, about 3 minutes. Mix olives, gin, vermouth, and lemon juice into chicken mixture; simmer until chicken is no longer pink in the center and sauce is thickened, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN MARTINI

Steps:

• Preheat oven to 325 degrees. Season chicken with salt and pepper. Mix bread crumbs and one cup Parmesan and set aside. Coat each chicken cutlet lightly with flour, tapping off excess, then dip into egg mixture. Bread cutlets with Parmesan mixture, pressing lightly to seal coating, and set aside. Heat large pan on high and add oil. When hot, gently place two breaded cutlets in pan and cook until light golden brown (about 3 minutes per side). Drain cutlets on paper towels and place on baking sheet. Repeat with remaining cutlets. Lay 4 asparagus spears in center of each cutlet. Drop a tablespoon of Parmesan in the center of the spears. Place cutlets in oven to keep warm. To make sauce: Remove oil from saute pan and place pan over high heat. Add wine and lemon juice and reduce by half, scraping any bits off the bottom of the pan. Add butter and whisk in as sauce comes to a boil. Turn off heat and check seasoning. Place chicken on plates and spoon sauce over each cutlet.

DIRTY MARTINI

Steps:

• Put two martini glasses in the fridge to chill. Thread the olives onto two cocktail sticks and set aside.
• Fill a jug or mixing glass with the ice, then pour in the gin, vermouth and olive brine. Stir until the outside of the jug feels cold. Taste to make sure that it's icy cold and that you're happy with the dilution.
• Strain the mix into the chilled glasses and garnish with the olive skewers.

MARTINI

Steps:

• Stir the gin or vodka, dry vermouth and a little ice together or put them in a cocktail shaker to combine.
• Strain into a chilled martini glass. Serve with an olive on a cocktail stick or a twist of lemon peel.

EASY OLIVE MARTINI CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in the skillet and cook until browned, about 5 minutes per side.
• Reduce heat to medium; add butter and garlic. Cook and stir mixture until garlic is fragrant, about 3 minutes. Mix olives, gin, vermouth, and lemon juice into chicken mixture; simmer until chicken is no longer pink in the center and sauce is thickened, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).