"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Fajitas Recipe

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This recipe for Chicken Fajitas, by , is from Lisa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Brandenburg


3 tbsp. fresh lime juice
2 tbsp. chicken broth, defatted
1/2 tsp. ground cumin
1/8 tsp. ground red pepper
1 pound skinless, boneless chicken breast halves
1 large yellow pepper, cut into thin strips
1 large sweet red pepper, cut into this strips
1 large green pepper, cut into thin strips
1 onion, thinly, minced
1 clove garlic, minced
1/4 tsp. ground black pepper
12 small flour tortillas, warmed

In a medium bowl, stir together the lime juice, broth, cumin and ground red pepper. Add the chicken and toss until coated.
Lightly spray an unheated large skillet with no stick spray. Heat over medium high heat. Add the chicken mixture, yellow, red and green peppers; onions, garlic and black pepper. Cook and stir about 3 minutes or until the chicken is no longer pin and the vegetables are crisp tender. Serve the warm vegetable mixture with the tortillas.




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