OLIVE MARTINI CHICKEN

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.