• 4 boneless, skinless chicken breast halves (about 1 1/2 pounds total) 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves, chopped
• 1/4 cup gin 1 tablespoon dry vermouth
• 1 teaspoon fresh lemon juice
• 1/4 cup sliced pimiento-stuffed green olives

1. Season the chicken breasts with salt and pepper.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chicken breasts, and saute for 2 minutes per side, or until golden.
4. Add the butter and garlic to the skillet; saute for 1 minute, until the garlic is golden.
5. Add the gin, vermouth, lemon juice, and olives, and simmer for 3 to 5 minutes, until the sauce is thickened and no pink remains in the chicken.
6. Makes 4 servings

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