Dry Martini Chicken

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Picture a dinner party, with Frank Sinatra, Dean Martin and Tony Bennet music in the background and a martini in hand. This is the vision I had when I came up with last night’s dinner idea.

I bought thin chicken breasts for dinner last night and decided to marinate them in a dry martini, so to speak. I wanted olives to be incorporated with our chicken, so came up with the idea to marinate them in olive juice and vodka. I added pepper to my chicken, but no salt … the olives bring enough salt on their own. No need to add additional salt. As we know, I don’t cook with a lot of salt.

I sprinkled pepper over both sides of the chicken and mixed together vodka and olive juice. I used 1-1/2 cups of vodka and 1/2 cup of olive juice. I debated using the colossal garlic stuffed olives, which would have been fabulous – but ended up using Greek olives, which was also fabulous.

I let the chicken sit out and marinate at room temperature for an hour and once I was ready to cook them, I melted one tablespoon of butter and one tablespoon of olive oil together. I put my chicken in the pan and cooked it on the first side for 6 minutes. (When you turn your chicken over at 6 minutes … if it sticks to the pan, it is not ready to be turned. Just give it another minute or so and try again.)

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Once I turned it over, I added the olives from the jar to cook along with the chicken while the other side browned.  I cooked the chicken on the second side for an additional 6 minutes and it was ready to be served.

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The chicken turned out really moist and had so much flavor. To me, Dry Martini Chicken called for mashed potatoes, so that is what we had as a side.

Ingredients

  • 4 thin sliced chicken breasts
  • 1-1/2 cups vodka
  • 1/2 cup olive juice (from the jar of olives you will be using)
  • 1 teaspoon pepper
  • 1 jar of olives (Greek or Colossal Stuffed Garlic)
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Directions

Sprinkle pepper over both sides of chicken. Place in a glass dish for marinating. Mix the vodka and olive juice together and pour over the chicken. Let sit at room temperature to marinate for an hour or in the refrigerator for a few hours.

Melt butter and olive oil in a large sauté pan. Once they are melted, add the chicken to your pan. Cook on first side for 6-7 minutes. Turn and add olives. Cook an additional 6-7 minutes (until internal temperature reaches 165 degrees). Enjoy!

Until next time, Kris

 

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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