Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken breasts (about 3 medium breasts)
  • 2 tablespoons taco seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoon butter (divided)
  • 1/2 cup chicken broth
  • 2 teaspoons tomato paste
  • Shredded cheese
  • Shredded lettuce
  • Diced tomatoes
  • Salsa
  • Guacamole
  • Sour Cream

Instruction

  • Season both sides of each chicken breast with the salt, then rub in the taco seasoning. *If the chicken breasts are especially thick, pound lightly with a mallet first to even them out.
  • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for about 2-3 minutes per side, or until each side has a nice golden sear. Add the other tablespoon of butter to the skillet and melt.
  • Turn off the burner and spoon the juices form the pan over the top of the chicken. Cover and let sit for 8-10 minutes or until chicken is cooked through and no longer pink.
  • Transfer chicken to a cutting board and shred into large chunks. Set aside.
  • To the skillet, add the chicken broth and tomato paste and whisk to combine. Return the chicken to the skillet and simmer, covered, over medium-low heat for 7-8 minutes.
  • Serve in taco shells or soft tortillas, topped with lettuce, cheese, tomatoes and any other favorite toppings. 
  • You can also use this chicken in burritos, quesadillas, nachos or salads. Or serve on it’s own with a side of Mexican Rice.