So, while I am great at scouting recipes, trying recipes and improving base recipes, I am not as adept at creating totally new recipes. I SO wish I were a culinary genius, who can throw 5 things in a pot and call it a gourmet meal. It is not often that creativity and ability collide for a new and interesting meal.
A little over 2 years ago, when I first started blogging, I had such a lightning strike of cooking epiphony, and put together a great chicken dish. As I was looking in the archives, I stumbled upon it recently, and thought it’d be fun to share with you today!
- 4 Chicken Breasts
- 1 TBS butter
- 1 TBS olive oil
- 1 heaping tsp of minced garlic
- 2 TBS lemon juice
- 1+ cup of Vermouth
- 1/2 cup chopped green olives
Heat skillet medium high heat, and melt better/heat oil. Add garlic, and saute for 1 minute. Add chicken, and brown all over (roughly 3 minutes per side). Season with salt, pepper and lemon juice (use your discretion).
Add Vermouth (1 cup will do if you have a smaller skillet, but if you have a larger skillet, add more – enough to have half of the chicken submerged). Add olives and tomatoes. Cover and simmer for 15 minutes (depending on the equipment you are using, you may need to turn down the heat a tad). If cooking liquid is running low, add more. Turn chicken. Cook for another 10-15 minutes, or until chicken is done. Serve and enjoy!
The alcohol cooks off to make it child-friendly, of course 🙂
The next day, I recommend slicing the chicken into thin diagonal strips, and piling it on toasted bread. If you reserve a little bit of the cooking liquid and leftover olives, mix it together with some cream cheese, making a spread for the sandwich. It’s scrumptious!
Note: this recipe also works well when you add chopped tomatoes (since they are abundant in the garden this time of year).
I would love to hear how this turns out for you…