Chicken Martini Recipes

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.

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.

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.