Ingredients
4 chicken breasts, boneless and skinless, about 6 ounces each
salt
ground black pepper
1/4 cup vegetable oil, divided
2 bell peppers (any color), stemmed, seeded and sliced thin
1 red onion, halved and sliced thin
1/4 cup water
1-1/2 tsp. chili powder
1/4 cup lime juice
2 tbsp. minced fresh cilantro leaves
2 tsp. Worcestershire sauce
1/2 tsp. brown sugar
12 flour tortillas, 6-inch diameter, warmed

Directions
Prepare chicken breasts by removing any attached white or yellow fat. Remove the long narrow piece of meat attached (the tenderloin) from the side of the breast. Place the breasts smooth side down on a sheet of plastic wrap and pound gently to a thickness of 1/2-inch. Pat breasts dry with paper towels and season with salt and pepper.

Heat 2 tablespoons of oil in a large skillet over medium heat until the oil is just smoking. Place the breasts in the skillet and cook until well browned, about 6 to 8 minutes. Turn over the chicken breasts, reduce the heat to medium and continue to cook until the thickest part of the chicken registers 160-165 degrees F (about another 6 to 8 minutes). Remove the chicken from the skillet and place the pieces on a carving board. Cover with foil to keep warm.

Add the bell peppers, onion, water, chili powder and 1/2 teaspoon salt to the skillet. Cook over medium high heat until the onion softens, about 6 minutes. Transfer the mixture to a serving bowl and cover loosely with foil to keep warm.

Mix the lime juice, cilantro, Worcestershire sauce, brown sugar, 2 tablespoons of oil and 1/4 teaspoon salt together in a bowl. Cut the chicken into 1/4-inch thick slices and toss in the lime juice mixture. Serve with vegetables and warm tortillas. Add bowls containing sour cream, fresh salsa and guacamole for a real treat. Makes 4 servings.