Chicken Cutlets with Jalapeno Orange Sauce and Black Beans

August 18, 2011 at 7:38 am | Posted in Chicken | 23 Comments
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I’m sure you know the routine; one week getting ready for vacation, one week of vacation, one week catching up from vacation equals no time to blog, or for that matter not much time for cooking. I’ll most certainly be back in the kitchen this weekend, but for now it’s a quick fix dinner.

This latin chicken dish is so easy, so full of flavor and a pleasure to place on the table. A great weeknight meal that you can easily be digging into in around 30 minutes. The original recipe called for turkey cutlets and Habanero. We opted for quick-fix chicken cutlets from the meat case and a I woosed out and  bought, deveined and deseeded a jalapeno. I tried, honestly I really tried…but everytime I look at one of those small little criminal orange Habanero, I become very afraid and reach for the more trustable jalapeno.

This recipe comes from one of my new favorite sites, Fine Cooking. It’s a great resource for quick and flavorful meals. Let’s take a look:

Chicken Cutlets with Jalapeno Orange Sauce and Black Beans

5 to 6 Tbs. olive oil
3 medium cloves garlic, thinly sliced
1/2 plus 1/8 tsp. ground cumin
1/2 cup fresh orange juice
2 Tbs. fresh lime juice (from 1 lime)
1/2 tsp. seeded and minced jalapeno chile
Salt and fresh ground pepper
1 small sweet onion, chopped
One 15-1/2-oz. can black beans, rinsed and drained
2 Tbs. chopped fresh cilantro
4 chicken breast cutlets (about 1-1/4 lb.)

In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the orange juice, lime juice, and jalapeno. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

Heat 2 Tbs. of the oil in a 12-inch non-stick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

Wash and dry the skillet. Season the chicken cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

Chicken Cutlets with Jalapeno Orange Sauce and Black Beans…It’s What’s for Dinner.

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