4 boneless, skinned Chicken Breast Halves, cut in thin strips
3/4 C bottled Italian Dressing
1 small mild Onion, sliced, separated into rings
1 small Green, Red and Yellow Pepper, sliced in strips
1 C sliced Fresh Mushrooms
2 Tbsp Fresh Lemon or Lime Juice
1/2 tsp Garlic Salt
Salt and Pepper to taste
Picante Sauce
Flour Tortillas, warmed
Instructions
In heavy plastic bag, combine chicken strips and dressing; refrigerate for several hours or overnight, turning bag occasionally. Drain. Heat a 12” non-stick skillet over medium-high heat; stir-fry chicken strips and onion for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are crisp-tender. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce.
Originally Submitted
1/9/2011
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You can add this Stir-Fried Chicken Fajitas recipe to your own private DesktopCookbook.
