Another take on Chicken Fajitas. If grilling is not an option, just cook as directed, but on the stove top in your heaviest skillet.

3 Tbsp white wine
6 Tbsp butter
1 Tbsp soy sauce
2 tsp garlic powder
1 tsp black pepper
2 pounds boneless skinless chicken breasts
2 large onions, sliced
2 large green bell peppers, sliced

1. Heat a heavy saucepan on high. Add wine and boil 1 to 2 minutes to burn off the alcohol; reduce heat to medium. Add butter and melt; stir in soy sauce, garlic powder, and pepper. Cook just until combined. Remove from heat and cool slightly.
2. Slice the chicken breasts crosswise into thin pieces and stir into the marinade. Transfer the chicken and marinade into a zip top bag and refrigerate one hour.
3. Prepare a hot fire in a charcoal grill, spreading the coals evenly across two thirds of the bottom. Place a cast iron griddle over the coals and individual fajita pans on the cooler side. Close the lid and allow the griddle to heat.
4. Remove the chicken from the marinade to the hot griddle. Close the grill lid and allow the chicken to sear a minute, then toss, recover and sear a minute or two more. Remove the chicken to the individual fajita pans.
5. Add the onions and peppers to the griddle and cook until tender crisp, stirring often. Squirt on a little lime juice, salt and pepper if desired. Remove to the individual fajita pans.
6. Serve with tortillas and your choice of condiments.

Servings: 6