Skillet Chicken Recipes
Chicken El Toro
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 1 (16 ounce) jar mild picante sauce
- 1 cup shredded Monterey Jack cheese
- 8 (8 inch) flour tortillas
- 1/2 cup sliced black olives
- 1/2 cup sour cream
Instructions
- Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily.
- Remove chicken from water, shred, and set aside. Reserve water.
- Heat oil in a large heavy skillet over medium heat.
- Add onion, and cook until transparent.
- Add shredded chicken meat; stir in the picante sauce and 1/2 cup of the reserved chicken water.
- Reduce heat to low, and simmer for 30 minutes, or until the sauce is thick.
- Remove the pan from heat, and sprinkle cheese over the chicken mixture.
- Serve over flour tortillas, and garnish with sliced olives and sour cream.