Mexican Skillet Chicken (or Beef)

Using the same idea as the Tuscan recipe, I’ve modified it for a Tex-Mex night.

2 lbs boneless chicken breasts, pounded thin or tenderized beef (like you use for chicken fried steak)




1 pint grape tomatoes and/or

½ cup corn, canned or frozen and/or

½ cup chopped onion and/or bell peppers and/or

½ cup canned black beans, rinsed

2 Tablespoons apple cider vinegar

1 Tablespoon water


Heavily salt, pepper and season meat with cumin. 

Heat 2 Tablespoons olive oil (or spray with Pam) in skillet. Saute seasoned meat in oil for 3-5 minutes on medium high, each side or until done. Set aside, keeping warm.

Add a little more olive oil to skillet and heat. When hot add onion and bell peppers to skillet and cook for about 4 minutes. Add tomatoes and cook an additional 4 min. or until skin pops. Add vinegar & water; cook 4 min. more. Add corn/black beans and cook until hot. Serve over warm meat. Sprinkle with cilantro.


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