• 30minutes
  • 999calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs boneless skinless chicken breasts

  2. 3 tablespoons white wine

  3. 6 tablespoons butter (I've omitted this ingredient with success when watching calories)

  4. 1 tablespoon soy sauce

  5. 2 cloves garlic , minced

  6. 1 teaspoon fresh ground black pepper

  7. 20 flour tortillas (the fresher, the better)

  8. sauteed onions or marinated onion (see recipe below)

  9. pico de gallo

  10. guacamole

  11. tomato , slices

  12. green bell pepper , rings

  13. 2 cups beef stock

  14. cup soy sauce

  15. 2 dried arbol chiles, crushed or 2 fresh jalapenos , chopped

  16. 2 large onions , sliced into thin rings

Instructions Jump to Ingredients ↑

  1. Prepare the grill (indoor or out) or the broiler.

  2. Pound the chicken breasts to 3/4 inch thickness, and set aside.

  3. Heat a heavy skillet over high heat for 3- 4 minutes.

  4. Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol.

  5. Reduce heat to medium.

  6. Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute.

  7. Add butter and stir until just melted.

  8. Remove skillet from heat.

  9. Dip the chicken breasts into the sauce, and turn them to coat thoroughly.

  10. Place breasts 3- 4" from heat source, or on in-door grill.

  11. Cook a few minutes until done to your taste.

  12. Remove from the heat and let it sit for about 5 minutes.

  13. Slice the breasts into slim finger length strips.

  14. 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.

  15. Let everyone help themselves.

  16. For each serving, fill a tortilla with some of the chicken and portions of the garnishes.

  17. Marinated onions: Reduce the stock to 1 cup in a small sauce pan.

  18. Add soy sauce and chiles; stir.

  19. Place onions in a medium bowl and pour the marinade over them.

  20. Cover the bowl and refrigerate it for several hours or overnight.

  21. Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm.

  22. They'll keep at least 10 days.


Send feedback