I grew up loving this recipe more than authentic Mexican fajitas. It’s greasy, it’s messy and boy, is it delicious. I prefer to eat this with rice on the side, but you may like to mix the rice with the chicken and make it almost into a burrito.
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4 people, with possible leftovers
Cook To: 400°F
- 3 large chicken cutlets
- 1 bell pepper, during the summer I use green, during the winter I use yellow
- 1 yellow onion
- 2 ½ Tbsp. white wine
- 1 ½ Tbsp. soy sauce
- 2 tsp. garlic powder
- 1 tsp. black pepper
- 6 Tbsp. butter
- Flour tortillas, warmed
Cut peppers and onions into strips and cook in olive oil until golden. Take peppers and onions out of skillet.
Cut chicken into strips and cook in olive oil until done. Add peppers and onions back into skillet.
Add all other ingredients to skillet, combine and simmer for 15 minutes.
Warm up fajita flour tortillas in 400°F oven for 10 minutes.
Serve with shredded cheese, sour cream, salsa, and yellow Spanish rice on the side.