Chicken with Black Bean-Tomato Sauce

Paulette Mitchell's recipes are so flavorful, I'm sure you'll love this one!

3 T Flour

1/8 tsp Pepper

12 oz Boneless, skinless chicken breast halves, cut into 1-inch wide lengthwise strips

1 T Olive oil

Black Bean-Tomato Sauce

1 T Olive oil           

1/2 Green pepper, coarsely chopped

1/4 c Coarsely chopped onion

1 -15 oz Can black beans, drained and rinsed

1 -14.5oz Can diced tomatoes with juice

1- 4 oz Can diced green chilies, drained

1/2 c Frozen corn

1/2 tsp Pepper, or to taste

2 T Minced fresh cilantro or to taste

2 T Fresh lime juice

To prepare the chicken, combine the flour and pepper in a shallow bowl.  Flour the chicken.  Heat the oil in a large non-stick skillet over medium high heat.  Arrange the chicken strips in a single layer; cook for about 2 minutes on each side or until lightly browned.  Transfer to a plate, cover to keep warm.  To prepare the sauce, heat the oil in the skillet 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 , chilies, corn and pepper.  Reduce the heat to med and stir in the chicken.  Cover and cook about 8 minutes or until chicken is done.  Stir in fresh cilantro and lime juice.

Serves 4.  Per serving:  398 calories, 10 g fat, 2 g saturated fat, 65 mg cholesterol, 638 mg sodium, 40 g carbohydrate, 9 g fiber, 37 g protein.

Recipe from "The 15 Minute Gourmet Chicken", by Paulette Mitchell