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

Instructions

1. Preheat oven to 250 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.