Martini Chicken & Onions

Step 1: Onions ... Add the olive oil to a large nonstick pan (preferred); and, bring to medium high heat. Add the onions, season with a little salt and pepper; and, saute for 4-5 minutes until tender (turning over now and then). I try to keep them in whole slices if possible. You want them lightly golden brown; then, set to the side, and cover with foil to keep warm.

Step 2: Chicken ... First, remove the chicken from the refrigerator; and, let it rest on the counter to take the chill off. Season with salt and pepper on both sides. Then, add the olive oil to the same pan you cooked the onions in; and, bring to medium-high heat. Saute the chicken on the first side for approximately 3-4 minutes, until golden brown. Flip and cook the second side another 3-4 minutes. Don't worry if the chicken isn't done at this point. It will continue cooking in the sauce. At this point, it should be about 75% done.

Step 3: Sauce ... Reduce the heat to medium; add the butter and garlic - and cook for 1 minute. Add the olives, gin, vermouth, and lemon juice; and, mix to combine. Add the chicken and onions back in; cover, and cook until chicken is no longer pink in the center and sauce is thickened, about 5 minutes. An thermometer should read 165 degrees if you are not sure.

Step 4: Serve, Plate, and ENJOY! ... As I mentioned, I love a crusty baguette; and, a side of roasted tomatoes. A salad would also be a nice side dish. Remember, this is supposed to be a quick cooking dish.

Step 5: For roasted tomatoes - I simply toss with olive oil, a little Italian seasoning, salt and pepper. Roast on a foil lined sheet tray, in a 400 degree oven for 15 minutes. The bread - a little olive oil; and, cook the last 5 minutes next to the tomatoes. Everything is done when the chicken is. Quick and easy.