Skillet Mexi-Chicken
This dish is a great family dish. It came from a moment of desperation over what to do with yet another package of boneless/skinless chicken breasts.... We've all had that dilemma at one time or another!
This dish is a great family dish. It came from a moment of desperation over what to do with yet another package of boneless/skinless chicken breasts.... We've all had that dilemma at one time or another!
| Ingredients: 4 boneless/skinless chicken breasts 1 to 4 tablespoons ground coriander (depending on your taste) 1 to 4 tablespoons ground cumin (depending on your taste) Mrs. Dash Extra Spicy (to taste) 1 onion, sliced minced garlic 2 to 3 tablespoons olive oil vegetable or chicken broth Note: You can also add peppers, tomatoes, and/or chilies and make this more of a fajita type dish! | Directions: Sprinkle spices over chicken and stir to coat well. Use a bit less if you like mild flavor and a bit more if you enjoy a stronger flavor. Add olive oil to a wok or non-stick skillet and stir fry the chicken in two batches over medium-high heat until no longer pink. Remove chicken from pan and stir fry the onion until caramelized. Add garlic and continue to stir till the garlic is beginning to brown. Add a bit of vegetable broth (or chicken broth) to the pan and stir to loosen the bits in the bottom of the pan. This will make a small amount of sauce to toss the chicken with. Add chicken back to skillet and toss/stir to coat. Serve in low-carb tortillas with cheese and whatever other toppings you like. You can also serve spooned over rice instead of in tortillas. |
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