OLIVE MARTINI CHICKEN
4chicken breasts, boneless and skinless
·salt and pepper
2 Tbspolive oil
1/4 cminced onion
3 clovegarlic, minced
1/2 clow-sodium chicken broth
1/2 cpimiento-stuffed green olives, sliced thin
1 Tbspdry vermouth
1 tspfresh lemon juice
How to Make OLIVE MARTINI CHICKEN
- 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.
- 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.
- 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.
- Transfer chicken to a serving platter and pour the sauce over the chicken. Serve with rice, noodles, or potatoes of your choice.