Best Chicken Martini Recipes

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.

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.

CHICKEN MARTINI RECIPE

Steps:

• Cut chicken breasts in half (4 pieces). Remove skin and bones. Season with salt and pepper and pat thoroughly with flour. Melt butter in large frying pan. Allow to brown, not burn. Squeeze in juice of 1/4 small lemon. Put in chicken and brown on both sides - not necessary to cook through. When light brown, pour on 1/4 c. gin. Set it aflame and allow flames to die down. Add vermouth, broth and squirt of lemon. Cover and turn down heat. Simmer for 10 minutes. Remove and breasts and keep warm. Don't let them dry out. Cook sauce to reduce - approximately 15 minutes. Add cream. Bring to a boil, but DO NOT BOIL. At last minute, stir in 1 tbsp. gin and serve at once with or without rice.

MARTINI CHICKEN

Steps:

• In an electric coffee/spice grinder finely grind juniper berries. In a small bowl mix the ground juniper with the salt. Arrange chicken breast slices on a rimmed baking sheet and sprinkle juniper salt evenly on both sides of each piece of chicken, patting it on. Heat olive oil with 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook chicken in batches (don't crowd pan), turning once or twice (adjust heat lower as necessary to keep bits on bottom from burning) until just cooked through, 2 to 4 minutes total per batch. Transfer chicken as cooked to a platter. Have a lid for the skillet ready. Add olives and onions to skillet and sauté over medium-high heat, stirring, 30 seconds. Add vermouth, stirring and scraping up browned bits, then carefully add gin. When hot, the gin will likely ignite, so keep a safe distance from the pan. If the gin does ignite, cover the pan with the lid. When the flames die out, remove the lid, then boil the liquid over medium-high heat until it is reduced to about 1/3 cup. Add any juices that have accumulated on the platter and return the liquid to a simmer. Remove the pan from the heat and add the remaining 3 tablespoons butter, cut into tablespoon pieces, then swirl the pan until the butter is incorporated. Spoon the sauce over the chicken and season with the pepper. Let each diner squeeze a bit of lemon juice to taste over their serving, if desired.

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.

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.

BREAST OF CHICKEN, MARTINI-STYLE

Steps:

• Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the green beans and carrots to the boiling water and cook until they are brightly colored but still crisp, about 3 minutes. Drain and transfer to the bowl of ice water to prevent further cooking. Drain and set aside. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using a meat pounder or the back of a skillet, pound the chicken breasts to a 3/8-inch thickness. Place the chicken on a large plate and sprinkle on both sides with 1 teaspoon salt and the pepper. Spread the flour on a large plate. Beat the eggs in a shallow bowl. Spread the Parmigiano-Reggiano cheese on another large plate. Dredge the chicken in the flour and shake off the excess. Then dip in the egg mixture, turning to coat, and then in the Parmigiano-Reggiano cheese. Line a platter with paper towels. Place the oil in a deep 10- to 12-inch ovenproof skillet over medium-high heat. When the oil is sizzling hot, reduce the heat to medium, add the chicken, in batches, and fry until golden brown, 2 to 3 minutes on each side; wait for the oil to reheat between batches; transfer to the paper-towel-lined platter to drain. Combine the melted butter, lemon juice, and wine in a baking dish large enough to hold all the chicken comfortably in one layer. Arrange the chicken breasts in the dish, and place an equal amount of the beans and carrots on top of each chicken breast. Baste the chicken breasts with the wine and butter mixture. Place the dish in the oven and cook until the vegetables begin to brown, 15 to 20 minutes. Remove from the oven and serve immediately. (Use a flexible spatula to remove the individual portions, without disturbing the vegetables on top.)

MARTINI CHICKEN - 2 NET CARBS - CROCKPOT

Steps:

• Grease inside of crockpot with butter and leave the excess in the crock.
• Add all ingredients and mix well.
• Cover and cook on low for 8 hours.
• When done cooking, remove chicken and top with spoonfulls of olives and cooking juices.