Chicken Fajitas like Mama Ninfas

Recipe by PanNan
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the grill (indoor or out) or the broiler.
  • Pound the chicken breasts to 3/4 inch thickness, and set aside.
  • Heat a heavy skillet over high heat for 3- 4 minutes.
  • Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol.
  • Reduce heat to medium.
  • Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute.
  • Add butter and stir until just melted.
  • Remove skillet from heat.
  • Dip the chicken breasts into the sauce, and turn them to coat thoroughly.
  • Place breasts 3- 4" from heat source, or on in-door grill.
  • Cook a few minutes until done to your taste.
  • Remove from the heat and let it sit for about 5 minutes.
  • Slice the breasts into slim finger length strips.
  • To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings.
  • Let everyone help themselves.
  • For each serving, fill a tortilla with some of the chicken and portions of the garnishes.
  • Marinated onions: Reduce the stock to 1 cup in a small sauce pan.
  • Add soy sauce and chiles; stir.
  • Place onions in a medium bowl and pour the marinade over them.
  • Cover the bowl and refrigerate it for several hours or overnight.
  • Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm.
  • They'll keep at least 10 days.
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