| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Oil |
| 1 | lb | Skinless boneless chicken breast; cut into strips |
| 3 | Peppers; red, green, or yellow, cut into strips | |
| 1 | lg | Onion; sliced |
| 1 | Clove garlic; minced | |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 8 | Flour tortillas | |
| 1/4 | c | Chicken broth |
INSTRUCTIONS
Heat oven to 350 degrees. In skillet heat oil over medium-high heat. Add chicken; cook until browned, about 8 minutes. With slotted spoon transfer chicken to plate; set aside. Increase heat to high. To drippings in skillet add peppers, onion, garlic, salt and pepper. Cook, stirring occasionally, until peppers and onion are tender, about 10 minutes. Meanwhile, wrap tortillas in foil. Heat in oven 10 minutes. Stir chicken broth into skillet. Bring to a boil, scraping up browned bits. Reduce heat to medium; cook until mixture has slightly thickened, about 2 minutes. Stir in chicken; heat through. Serve with warmed tortillas. Recipe by: Unknown Posted to EAT-L Digest by Marie Smith <craftee@SPRYNET.COM> on Nov 29, 1997
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