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Chicken with Fajita Butter Sauce


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Makes 2 servings


2 (3- to 4-ounce) thinly sliced chicken breasts
1 tablespoon + 1 teaspoon Chef Paul Prudhomme’s Magic Chipotle Seasoning OR Fajita Magic® OR Seafood Magic® OR Vegetable Magic®, in all
1 tablespoon canola oil
½ cup julienned onion
¼ cup julienned red bell pepper
6 cherry tomatoes, halved
¼ cup chicken stock
½ teaspoon fresh lemon juice
1 tablespoon minced parsley
3 tablespoons unsalted butter, cut into cubes

How To Prepare

Season the chicken breasts with 1 tablespoon of the Magic Seasoning Blend. Heat the oil in a nonstick skillet over medium high heat. When the oil is hot, add the chicken and sear on both sides. Cook until the chicken is cooked through, turning as necessary to prevent burning. When the chicken is cooked through, remove from pan and reserve. Add the onions, bell pepper, and tomatoes to the pan and cook until the onions and peppers are brown but not cooked completely through. Add the stock, lemon juice, and remaining Magic Chipotle Seasoning and reduce by two-thirds. Remove from heat and add the parsley and butter and swirl and toss the pan until butter has melted into a sauce. Serve breasts whole or cut into large pieces and pour the saucy vegetables on top.

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