Olive Martini Chicken

I love my martini, that is no joke.  I made this one night on a whim, and it's become one of my favorite meals. I love to serve the rich sauce over the chicken and mashed potatoes.  You can also substitute vodka for gin, but I have an affinity for gin.

Olive Martini Chicken

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter 3 cloves garlic, chopped
1/4 cup gin
1 tablespoon dry vermouth
1 teaspoon lemon juice
1/4 cup sliced pimento-stuffed green olives
1/2 cup chicken broth
corn starch (as necessary)


Heat the olive oil in a large 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.

Remove chicken from skillet and set aside.Reduce heat to medium, and add the butter and garlic. Saute for about 3 minutes. Pour in the gin, vermouth, lemon juice, and olives. Add chicken broth and corn starch. Whisk until sauce thickens. Add chicken and simmer with sauce, about 5 minutes.

Serve over mashed potatoes or over rice.  Always a big hit.  Delish!