Chicken Martini Recipes

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PARMESAN CHICKEN



Parmesan Chicken image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  • Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

MARGARITA CHICKEN



Margarita Chicken image

Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 can (12 ounces) frozen nonalcoholic margarita mix, thawed
3 tablespoons lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

CHICKEN MARENGO



Chicken Marengo image

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 3-pound chicken cut into serving pieces
Salt to taste, if desired
Freshly ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley

Steps:

  • Sprinkle the chicken with salt and pepper to taste.
  • Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
  • Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
  • Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 30 grams, Carbohydrate 15 grams, Fat 48 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1465 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN MARTINI



CHICKEN MARTINI image

Categories     Poultry     Dinner

Yield 4

Number Of Ingredients 11

4 chicken cutlets, pounded to 1/8-inch thick
salt and freshly ground pepper
1 cup small bread crumbs
1 1/4 cup grated Parmesan cheese, divided
1 cup flour
2 eggs, beaten with 2 tablespoons water
1/2 cup extra virgin olive oil
16 thin asparagus spears, bottoms snapped off, blanched until tender
1 1/4 cups dry white wine
1/2 lemon, juiced
1/4 cup unsalted butter, cut into small pieces and chilled

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.

CHICKEN MARTINI RECIPE



Chicken Martini Recipe image

Provided by á-98782

Number Of Ingredients 11

4 chicken cutlets pounded to 1/8 inch thick
salt and pepper
1 cup bread crumbs
1 1/4 cup grated Parmesan cheese
1 cup flour
2 eggs, beaten with 2 Tbsp. water
1/2 cup olive oil
16 thin asparagus spears, snapped and tops blanched until tender
1 1/4 cups white wine
lemon juice to taste
1/4 cup unsalted butter, cut into small pieces and chilled

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.

MARTINI CHICKEN



MARTINI CHICKEN image

Categories     Chicken     Sauté     Cocktail Party     Super Bowl     Valentine's Day     Quick & Easy     Summer

Yield 4

Number Of Ingredients 11

1 tablespoon juniper berries
1 1/4 teaspoons salt
1 1/2 pounds thin-sliced chicken breasts
1 tablespoon olive oil
4 tablespoons cold unsalted butter, divided
3/4 cup pitted green olives, halved lengthwise
1 (3-ounce) jar cocktail onions, drained
1/4 cup dry vermouth
1 cup gin
Freshly ground black pepper
Lemon wedges, if desired

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.

MARTINI



Martini image

Martinis recipes can be made with either vodka or gin. Our taste panel's preference was for the gin, but try them both and decide for yourself. Be warned, this is a strong and serious drink. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 5m

Yield 1 serving.

Number Of Ingredients 4

Ice cubes
3 ounces gin or vodka
1/2 ounce dry vermouth
Pimiento-stuffed olives

Steps:

  • Fill a shaker three-fourths full with ice. Add gin and vermouth; cover and shake until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Garnish with olives.

Nutrition Facts : Calories 209 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CHICKEN MARTINI RECIPE



Chicken Martini Recipe image

Provided by diane7422

Number Of Ingredients 12

2 chicken breasts (4 halves)
Salt
pepper
1/2 c. flour
2 oz. butter
1/4 small lemon
squirt of lemon juice
1/4 c. gin
1/4 c. Italian dry vermouth
1/4 c. chicken broth
1/2 c. cream
1 tbsp. additional gin

Steps:

  • Cut chicken breasts in half (4 pieces). Remove skin and bones. Season with salt and pepper and pat thoroughly with flour. Melt butter in large frying pan. Allow to brown, not burn. Squeeze in juice of 1/4 small lemon. Put in chicken and brown on both sides - not necessary to cook through. When light brown, pour on 1/4 c. gin. Set it aflame and allow flames to die down. Add vermouth, broth and squirt of lemon. Cover and turn down heat. Simmer for 10 minutes. Remove and breasts and keep warm. Don't let them dry out. Cook sauce to reduce - approximately 15 minutes. Add cream. Bring to a boil, but DO NOT BOIL. At last minute, stir in 1 tbsp. gin and serve at once with or without rice.

COCONUT MARTINI



Coconut Martini image

Donna Hay's "after dark" martini's are just delicious sounding, and i received this months issue in a swap, had to post them.

Provided by MarraMamba

Categories     Beverages

Time 6m

Yield 1 serving(s)

Number Of Ingredients 4

1 ounce vanilla vodka, well chilled
1/3 cup coconut cream, chilled
1 ounce coconut rum
1 vanilla bean

Steps:

  • Place all ingredients into a cocktail shaker. Strain into a martini glass and serve with the vanilla bean folded into it. (so both ends peek out).

Nutrition Facts : Calories 484.5, Fat 17.5, SaturatedFat 15.5, Sodium 50.6, Carbohydrate 8.2, Fiber 2.2, Sugar 6.1, Protein 2.6

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