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Bourbon Chicken. This bourbon chicken blends sweet, spicy, and savory flavors. The peppers and onions round the dish out, and serving this over rice is absolutely the way to go.
Add the chicken and cook until well browned, stirring often. Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through. Spoon about 1/2 cup chicken mixture down the center of each tortilla.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Reduce the heat to medium.
For the fajitas: Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large heavy-bottom skillet over medium-high heat. Add the mushrooms and onions in a single layer.
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In later years, fajitas became popular at American casual dining restaurants as well as in home cooking. In many restaurants, the fajita meat and vegetables are brought to the table sizzling loudly on a metal platter or skillet, along with warmed tortillas and condiments, such as guacamole, pico de gallo, queso, salsa, shredded cheese or sour ...
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Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling. Spoon about 1/2 cup chicken mixture down the center of each ...