Recipe courtesy of Douglas Wede
Vodka Pepper Chicken
- Level: Intermediate
- Yield: 4 servings
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
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.