Best Breast Of Chicken Martini Style Recipes

Easy Olive Martini Chicken image

Provided by joan in CNY

Categories Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or 1 tablespoon margarine
2 small garlic cloves, chopped
2 tablespoons gin
1 1/2 teaspoons dry vermouth
1/2 teaspoon lemon juice

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.

Nutrition Facts : Calories 281.7, Fat 14, SaturatedFat 5, Cholesterol 83.7, Sodium 409.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 27.5

Chicken with Artichokes and Angel Hair image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves

Steps:

Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Nutrition Facts : Calories 573 g, Fat 16 g, Fiber 4 g, Protein 54 g

Chicken Martini Recipe image

Provided by á-98782

Number Of Ingredients 11

4 chicken cutlets pounded to 1/8 inch thick
salt and pepper
1 cup bread crumbs
1 1/4 cup grated Parmesan cheese
1 cup flour
2 eggs, beaten with 2 Tbsp. water
1/2 cup olive oil
16 thin asparagus spears, snapped and tops blanched until tender
1 1/4 cups white wine
lemon juice to taste
1/4 cup unsalted butter, cut into small pieces and chilled

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.

OLIVE MARTINI CHICKEN image

Provided by Ellen Bales

Categories Chicken

Time 50m

Number Of Ingredients 10

4 chicken breasts, boneless and skinless
salt and pepper
2 Tbsp olive oil
1/4 c minced onion
3 clove garlic, minced
1/2 c low-sodium chicken broth
1/2 c pimiento-stuffed green olives, sliced thin
1/4 c gin
1 Tbsp dry vermouth
1 tsp fresh lemon juice

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.