The cooking technique used here is "braising." The chicken is first sautéed until brown but not totally cooked; it is then simmered in a liquid (tomato juice in this recipe) that also contains vegetables and herbs. During this moist-cooking stage, the flavor of the chicken combines with the other ingredients, resulting in tender meat and a rich-tasting sauce. To make the most of the juices from the chicken and to accommodate the added liquid, a nonstick 10-or 12-inch sauté pan (one with straight sides) is the best choice. A tight-fitting lid is important to keep the liquid from evaporating as the dish cooks.

Chicken

3 tbsp. all-purpose white or unbleached flour

1/8 tsp. pepper

12 ounces boneless, skinless chicken breast halves, cut into 1-inch lengthwise strips

1 tbsp. olive oil

Sauce

1 tbsp. olive oil

½ green bell pepper, coarsely chopped

¼ c. coarsely chopped onion

One 15-ounce can black beans, drained and rinsed (see Tip)

One 15-ounce can diced tomatoes, with juice

One 4-ounce can chopped green chiles, drained

½ c. frozen corn

½ tsp. freshly ground pepper, or to taste

2 tbsp. minced fresh cilantro, or to taste (do not substitute dried coriander -- if fresh in unavailable, substitute 2 tbsp. minced fresh basil or oregano, or 1 tsp. dried basil or oregano)

2 tbsp. fresh lime juice

Freshly ground pepper and sprigs of fresh cilantro, basil or oregano for garnish

Preparation

Combine the flour and pepper in a shallow bowl. Lightly press both sides of each chicken strip into the mixture.

Heat the olive oil in a large nonstick sauté pan over medium-high heat. Arrange the chicken strips in a single layer; cook for 2 minutes on each side, or until they are lightly browned but not cooked through.

Using tongs, transfer the chicken to a plate and cover to keep warm.

To prepare the sauce, heat the oil in the sauté pan over medium-high heat. Add the green pepper and onion; cook, stirring occasionally, for about 3 minutes, or until crisp-tender. Stir in the beans, tomatoes with juice, green chiles, corn, pepper, and dried basil or oregano (if using).

Reduce the heat to medium and stir in the chicken. Cover and cook for about 8 minutes, or until the chicken is cooked through at the thickest points. Stir in the lime juice and the fresh cilantro, basil, or oregano (if using). Taste and adjust the seasoning.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.