- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter
- 3 cloves garlic, chopped
- 1/4 cup sliced pimento-stuffed green olives
- 1/4 cup gin
- 1 tablespoon dry vermouth
- 1 teaspoon lemon juice
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in the skillet and cook until browned, about 5 minutes per side.
- Reduce heat to medium; add butter and garlic. Cook and stir mixture until garlic is fragrant, about 3 minutes. Mix olives, gin, vermouth, and lemon juice into chicken mixture; simmer until chicken is no longer pink in the center and sauce is thickened, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).