Chicken & Bell Pepper Fajitas

Ingredients

4 skinless, boneless chicken breast halves
5 Tbsp. vegetable oil
cup fresh lime juice
1 Tbsp. minced garlic
tsp. salt
tsp. ground pepper
4 mushrooms
1 large red onion, sliced
1 large red bell pepper, cut into inch-wide strips
1 large yellow or green bell pepper, cut into inch-wide strips

Preparation

Lightly pound chicken between sheets of waxed paper to thickness of inch. Mix 2 Tbsp. oil, lime juice, garlic, salt & pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate 30 minutes to 1 hour.

Heat 2 Tbsp. oil in large skillet over medium-high heat. Add onion. Saute 3 minutes. Add bell peppers. Saute until vegetables are tender-crisp, about 4 minutes. Season with salt & pepper. Transfer vegetables to large bowl & tent with foil to keep warm. Do not clean skillet.

Heat 1 Tbsp. oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and saute until cooked through, about 3 minutes per side. Season with salt and pepper. Cut chicken into 1-inch-wide strips. Combine with vegetables. Serve, passisng warm tortillas and sour cream separately.

Serves 4