Tuesday, January 25, 2011

Chicken Soft Tacos with Sautéed Onions and Apples

These tacos are so tangy and good. The onions and apples really bring great flavor to the chicken.

1 Tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon pepper
1 tablespoon butter
2 cups thinly sliced onion
2 cups thinly sliced peeled Granny Smith apples (about two apples)
2 garlic cloves, minced
8 (6-inch) flour tortillas

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.

Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.

Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
4 servings (serving size: 2 tacos)

To make slaw to go with it, which I suggest, add one bag coleslaw mix, 1/4 cup chopped cilantro, one tablespoon lime juice, 1/2 teaspoon brown sugar, 2 teaspoons apple cider vinegar, and salt & pepper to taste. Serve in the taco or on the side. It is so tangy and delicious.

This recipe came from Cooking Light Magazine in 2004 or 2005.

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