Servings: 4
Ingredients
- 4 chicken breast halves, skinless, boneless, cut into 1” pieces
- 1 tsp. Chef Merito® Fajitas Seasoning
- 1 tsp. Chef Merito® Lemon Pepper
- 1 Tbsp. soy sauce
- 1 Tbsp. dry vermouth or dry sherry
- 2 oz. butter, melted
- 8 apricot halves, canned or fresh, peeled
- 8 sprigs fresh parsley
Preparation
- Place chicken in a plastic bag and add Chef Merito® Fajitas Seasoning, Lemon Pepper, soy sauce, and dry vermouth or dry sherry. Seal and marinate for one hour at room temperature or overnight in the refrigerator.
- Melt butter in a skillet and fry the chicken for approximately 7 minutes.
- Slice apricot halves thinly and add to the skillet. Cook for another 2-3 minutes until flavors combine.
- Serve immediately on toast or with rice.
Tip:
Veal or pork may be substituted for the chicken.
