First. he cut up an onion and a bell pepper and added them to a large skillet.
Next he added cilantro and 1/2 a finely diced jalapeno. He didn't cook them yet- just got them ready.
Meanwhile, he added three chicken breasts to another skillet. (Yes, that IS real butter.) He seasoned them with Chef Paul Prudhomme's fajita seasoning, sea salt, and a dash of Tony Cachere's Creole seasoning.
When the chicken was done, he cut it into small strips.
He then added the chicken to the skillet with the vegetables. Remember that 1/2 fresh jalapeno? Well, he took the other piece (whole) and added it to the skillet as well. (He removed it before serving.)
Next came fresh tomato.
He added a little more seasoning...
He mixed these and cooked over a medium heat. He then covered the skillet, lowered the heat, and cooked until the veggies were crisp-tender.
And there ya have it :). Add to warm tortillas along with your favorite toppings- shredded cheese, refried or black beans, pico de gallo, guacamole..whatever you like.