Chicken Fajitas

• 1 1/2 lb. boneless chicken breasts
• 1 c. white wine
• 3 Tbsp. soy sauce
• 1 Tbsp. lemon or lime juice
• 1/4 tsp. garlic powder
• 1 large white onion
• 1 sweet pepper (red, orange, yellow or green)
• medium size flour tortillas
• 2/3 lb. shredded Monterey Jack cheese
• bottled salsa (optional)
• 6 oz. fresh mushrooms

1. Trim all fat from chicken; cut into strips (6 1/2-inch strips).
2. Marinate in the white wine, soy sauce, lemon or lime juice and garlic powder for 1 to 4 hours.
3. Stir occasionally. Slice onion and pepper; saute or stir-fry until tender-crisp in heavy skillet coated with Pam.
4. Remove to bowl and keep warm. Cook mushrooms in same pan for 1 minute.
5. Put in bowl with pepper and onion.
6. Saute chicken in same pan until lightly browned.
7. Warm tortillas as directed on package; fill each tortilla with chicken and vegetables.
8. Add cheese and/or salsa.

chicken breasts, white wine, soy sauce, lemon, garlic powder, white onion, sweet pepper, flour tortillas, shredded monterey jack cheese, salsa, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900054 (may not work)