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This is also a great recipe for a slow cooker!
Steak or Chicken Fajitas
(Serves 2)
7 oz. chicken or beef, sliced into
strips
1 bell pepper, sliced
1 onion, cut into rings
2 cloves garlic
Taco or Mexican seasoning
1/2 cup chicken broth
Salt and pepper to taste
In non-stick skillet, cook broth,
onion and pepper on medium heat until the vegetables
begin to wilt, then cook additional 5 - 7 minutes.
Add beef or chicken and garlic and cook 5 more
minutes, or until meat is almost cooked through.
Add taco seasoning and cook until liquid is almost
gone. Add salt and pepper to taste.
My taco seasoning: 1 1/2 tbls chili
powder, 1 tsp smoky or regular paprika, 1 tsp cumin,
1 tsp oregano, 1 tsp garlic salt or 1/2 tsp garlic
powder, and a little cayenne pepper, to your taste.
Categories
Breakfast
Lunch
Dinner
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Chicken Cacciatori & Steak
Ingredient
Chicken Cacciatori for 6
6 - 3 1/2 oz. chicken breasts
2 tsp salt, or more to taste
1 tsp freshly ground black pepper to
taste
2 grissini, (breadsticks) crushed for
dredging
3 tbls chicken broth
1 large red bell pepper, chopped
3 garlic cloves, chopped finely
1 onion, chopped
1 1/2 cup chicken broth (or 3/4 cup
red wine and 3/4 cup broth)
1 28-oz can tomatoes with juice
3 tablespoons drained capers
1 1/2 tsp dried oregano leaves
1/4 cup coarsely chopped fresh basil
leaves
Sprinkle each chicken piece with 1
tsp of salt and pepper. Coat each chicken piece
lightly by dredging in crushed grissini. Heat 3
tbls broth over medium-high flame in heavy saute
pan, then add the chicken breasts and brown, about 5
minutes per side. Add more broth as needed.
If all of the chicken does not fit in
your pan, brown in 2 batches, lifting the chicken
out onto a plate and set aside while you brown the
next batch. Set all aside when finished browning.
Add garlic, onion and bell pepper to
the same pan and saute over medium heat, about 5
minutes, until onion is tender. Season with salt and
pepper. Add remaining broth and simmer about 3
minutes, until reduced by 1/2. Add tomatoes and
their juice, capers and oregano. Return chicken to
the pan and coat with sauce on both sides. After
bringing back to simmer, continue simmering on
medium-low heat until chicken is just cooked
through.
Transfer chicken to a platter, using
tongs. If necessary, boil sauce about 3 minutes to
thicken. Spoon off any visible fat from on top of
the sauce. Spoon sauce over chicken breast, garnish
with basil and serve.
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