Chicken Liguini Martini
- 4 chicken breast halves skinned, boned
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup flour
- 1/4 cup oil
- 2 ounces gin
- 1/2 ounce vermouth
- 1/2 cup stuffed olives sliced
- 1 can chicken broth undiluted
- 12 ounces cooked liguini
Cut chicken breasts into 1/2- by 2-inch strips. Salt, pepper and dust with flour. Brown in oil over medium heat.
Warm gin in small container over hot (not boiling) water. Place large metal cooking spoon in center of skillet, pour in warm gin. Ignite with long match. Slowly stir until flame is extinguished. Add vermouth, olives and chicken broth. Simmer 15 minutes, stirring occasionally.
Toss liguini with sauce and serve.
This recipe yields 4 servings.