Chicken Linguini Martini Style
presented by Bed, Bath and Breakfast

4 chicken breasts, skinned & boned
Salt
Black pepper
1/4 cup flour
1/4 cup oil
2 oz. gin
1/2 oz. vermouth
1/2 cup stuffed olives, sliced
1 can chicken broth, undiluted
12 oz. cooked linguini


Cut chicken breasts into 1/2" x 2" 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. Serves 4