1½ - 2poundsChicken Breasts(2-3 pieces) boneless, skinless pounded to ¼ inch thick
1teaspoonSalt
½teaspoonGarlic Powder
¼teaspoonCumin
¼teaspoonBlack Pepperor to taste
3-4tablespoonsCanola or Vegetable Oildivided
1Large Onionthinly sliced
Lime Wedgesfor serving
Instructions
Slice each chicken breast in half, lengthwise. Pound each piece, using a meat mallet, to about ¼ inch thick.
Add the salt, garlic powder, cumin, and pepper to a small bowl, stir to mix well. Season the chicken on both sides with the seasoning mix.
Preheat the oven to warm or to its lowest setting.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
Add 2 or 3 pieces of chicken to the skillet (do not overcrowd the pan, fry in batches). Cook the chicken 3-4 minutes per side, until it’s a nice golden color and cooked through.
Remove the skillet from the heat, remove the chicken from the skillet and place on a baking pan. Keep warm in the oven.
Add 1 or 2 tablespoons of oil to the skillet and place it back over medium heat. Then repeat the steps until all of the chicken is cooked.
Do not wash or wipe the skillet. Place it back over medium-low heat. Add the sliced onions and cook them for 3-5 minutes, stirring frequently.
Serve the chicken steaks with the cooked onions and some lime wedges.