Name: Vodka Pepper Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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; 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

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.

Sour Cream Mashed Potatoes:

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.