Vodka Pepper Chicken

Courtesy of Food Network
TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 3 tablespoons black pepper
  • 3 tablespoons white pepper
  • 3 tablespoons red pepper
  • 3 tablespoons cayenne pepper
  • 3 tablespoons lemon pepper
  • 4 (8 to 10-ounce) boneless skinless chicken breasts, whole
  • 2 tablespoons butter
  • 4 to 5 green onions, white and green parts, chopped
  • 2 cloves garlic, minced
  • 1/4 cup vodka
  • 1 (16-ounce can) diced tomatoes with juice
  • 1 cup sliced black olives, drained
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
    • Serving suggestions: Sour Cream Mashed Potatoes
      SOUR CREAM MASHED POTATOES:
      • 6 large potatoes, peeled and quartered
      • Salt
      • 1 to 2 cups sour cream
      • 1 (8-ounce package) cream cheese (room temperature)
      • 1/2 cup milk
      • 1/4 cup fresh chopped chives
      • 2 cloves garlic, minced
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      Directions

      Preheat oven to 250 degrees F.

      Mix black, white, red, and lemon pepper together in a pie dish. Rinse chicken and roll while still moist in pepper mixture to coat both sides of breast. Melt butter in a large skillet over medium heat and then add chicken, onions, and garlic. Brown the chicken on both sides.

      Add vodka and let cook until chicken is cooked through, approximately 8 minutes. Remove chicken from skillet, place on a lined pan, and keep warm in preheated oven. Add tomatoes, olives, Worcestershire, and oregano to the sauce and mix ingredients well with a wooden spoon. Let simmer for 3 to 5 minutes. Return chicken to the skillet and cook until the tomatoes break down and make a sauce, about 15 minutes.

      A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
      Place the cut potatoes in a large stockpot, cover with cold water, and add some salt. Bring to a boil, then simmer until tender when pierced with a fork, approximately 30 minutes.

      Drain well in a colander; place into a bowl for mashing. Mash the potatoes with a potato masher and add sour cream, cream cheese, milk, chives, and garlic; mix well. Serve warm.

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