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Vodka Pepper Chicken
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) whole boneless skinless chicken breasts
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
Heat oven to 250 degrees F.
Mix black, white, red, cayenne and lemon pepper together in a pie dish.
Rinse chicken and roll while still moist in pepper mixture to coat both sides of breasts.
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.
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