Stir-Fry Chicken Fajitas

• 4 boneless, skinned chicken breasts, cut in thin strips
• 3/4 c. bottled Italian dressing
• 1 small mild onion, sliced
• 1 small each green, red and yellow pepper, sliced strips
• 1 c. fresh mushrooms, sliced
• 1/2 tsp. garlic salt
• 2 Tbsp. fresh lemon juice
• salt and pepper to taste
• flour tortillas, picante sauce and sour cream

1. In heavy plastic bag, combine chicken strips and dressing. Refrigerate for several hours or overnight, turning bag occasionally.
2. Drain.
3. Heat a 12-inch nonstick skillet over medium-high heat; stir-fry chicken strips and onions for 2 minutes.
4. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp.
5. Season with garlic salt, lemon juice, salt and pepper.
6. Serve in warm tortillas.
7. Top with picante sauce and sour cream.
8. (Also, fresh chopped tomatoes if in season.)

chicken breasts, italian dressing, onion, green, fresh mushrooms, garlic salt, lemon juice, salt, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266231 (may not work)