4 boneless skinless, boneless turkey breast halves
3 tablespoons olive oil
2 teaspoons minced onion
1 green bell pepper, chopped
1 onion, chopped
1 small white potato, cubed
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1/2 cup red wine
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and brown on all sides. Cook 5 minutes, turning once, until brown and no longer pink. Remove chicken from skillet, pat dry, and dice up, about 1/2 pound.
Combine the olive oil, onions, green pepper, white potatoes, garlic, Worcestershire sauce, hot pepper sauce, vinegar, sugar, red wine, brown sugar, salt, and pepper. Pour mixture over the chicken breasts.
Broil chicken, turning once, for about 6 minutes on each side. Serve chicken over rice in a bowl of water or warm water or milk.