Looks pretty appetizing, eh?Fajitas à la Becky
2 Large Chicken Breasts - cut into bite sized pieces
1 Large Onion, any type - sliced into strips
2 Medium Green, Red, or Yellow Peppers - sliced into strips
Juice of one large lemon (I use bottled, so I typically do one turn of the pan)
Spices of your choice
Extra Virgin Olive Oil - two turns of the pan
Tortilla shells
Sour cream - optional
Lemon or Lime quarters - optional
Fry veggies (salt them slightly to help them release their juices) in oil for about 4 or 5 minutes until the veggies are soft and start to take on a bit of color. I actually prefer to let them scorch the pan slightly creating a nice fond in the bottom of the pan. Now add the chicken and season (I typically use garlic powder and pepper). At this point the pan will be crowded and the veggies and the chicken will start to steam rather than fry. Add a lid if you want to speed up this process. The steam will start to loosen the fond, creating a nice sauce. Once the chicken is cooked through, crank up your heat and add your juice. Keep the contents of the pan moving so they don't burn under the high heat. Scrape the pan while you do this, removing any bits of fond that may remain. The dish is done in 2-3 minutes when the juice has reduced enough that it only coats the food and not the pan. Serve immediately. Build your fajita and squeeze some fresh lemon or lime on it before closing the tortilla.
Serves 4.
