4 boneless chicken breast halves
3/4 c. bottled Italian dressing
1 sm. onion
1 sm. red pepper
1 sm. yellow pepper
1 c. fresh mushrooms
1/2 tsp. garlic salt
2 tbsp. fresh lemon juice
Salt
Pepper
Flour tortillas
Picante sauce
Sour cream

Cut chicken breasts and peppers in thin strips. Slice onions and mushrooms.

In a heavy plastic bag combine chicken strips and dressing; refrigerate for several hours or overnight, turning bag occasionally. Drain.

Heat 12-inch non-stick skillet and stir fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms. Cover and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice, salt and pepper. Serve with warm tortillas. Top with picante sauce and sour cream. Serves 4.