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1
Preheat oven to 250 degrees F.
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2
Mix black, white, red, and lemon pepper together in a pie dish.
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3
Rinse chicken and roll while still moist in pepper mixture to coat both sides of breast.
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4
Melt butter in a large skillet over medium heat and then add chicken, onions, and garlic.
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5
Brown the chicken on both sides.
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6
Add vodka and let cook until chicken is cooked through, approximately 8 minutes.
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7
Remove chicken from skillet, place on a lined pan, and keep warm in preheated oven.
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8
Add tomatoes, olives, Worcestershire, and oregano to the sauce and mix ingredients well with a wooden spoon.
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9
Let simmer for 3 to 5 minutes.
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10
Return chicken to the skillet and cook until the tomatoes break down and make a sauce, about 15 minutes.
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11
A viewer, who may not be a professional cook, provided this recipe.
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12
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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13
Place the cut potatoes in a large stockpot, cover with cold water, and add some salt.
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14
Bring to a boil, then simmer until tender when pierced with a fork, approximately 30 minutes.
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15
Drain well in a colander; place into a bowl for mashing.
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16
Mash the potatoes with a potato masher and add sour cream, cream cheese, milk, chives, and garlic; mix well.
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17
Serve warm.
