Chicken with Black Bean-Tomato Sauce
 
  • flour
  • 12 oz boneless chicken breast, cut into 3-inch-long by 1-inch-wide strips
  • 2 tblsp oil, divided
  • 1/2 red bell pepper, chopped
  • 1/4 c onion, chopped
  • 1 15 oz can black beans, drained and rinsed
  • 1 14 1/2 oz can diced tomatoes
  • 1 4 oz can diced green chilies, drained
  • 1/2 c frozen corn
  • 1/2 tsp pepper
  • 2 tblsp minced fresh cilantro
  • 2 tblsp fresh lime juice
  • Salt and pepper the chicken, and lightly press both sides of each chicken strip into the flour. Shake off excess.
  • Heat oil in a large nonstick saute pan over medium-high heat. Arrange the chicken strips in a single layer; cook for about 2 minutes on each side or until they are lightly browned but not cooked through. Transfer to a plate and cover to keep warm.
  • Heat the oil in the saute pan over medium-high heat. Add the pepper and onion; cook, stirring occasionally, for about 3 minutes or until crisp-tender. Stir in the beans, tomatoes with juice, green chilies, corn, and pepper.
  • Readuce the heat to medium and stir in the chicken. Cover and cook for about 8 minutes or until the chicken is thoroughly done.
  • Stir in the cilantro and the lime juice. Serve with rice.
Source: Paulette Mitchell, The 15-minute Gourmet: Chicken
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