Season both sides of each chicken breast with the salt, then rub in the taco seasoning. *If the chicken breasts are especially thick, pound lightly with a mallet first to even them out.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for about 2-3 minutes per side, or until each side has a nice golden sear. Add the other tablespoon of butter to the skillet and melt.
Turn off the burner and spoon the juices form the pan over the top of the chicken. Cover and let sit for 8-10 minutes or until chicken is cooked through and no longer pink.
Transfer chicken to a cutting board and shred into large chunks. Set aside.
To the skillet, add the chicken broth and tomato paste and whisk to combine. Return the chicken to the skillet and simmer, covered, over medium-low heat for 7-8 minutes.
Serve in taco shells or soft tortillas, topped with lettuce, cheese, tomatoes and any other favorite toppings.
You can also use this chicken in burritos, quesadillas, nachos or salads. Or serve on it’s own with a side of Mexican Rice.
*Notes: If you have pre-cooked shredded chicken, skip the first 2 steps.