A while back, I had lunch with a friend at Amerigos in Nashville and ordered Chicken Acuto. After that first bite, it took a bit of effort to keep up with the conversation (apologies to my dear friend). I was so hooked on this dish that, within days, I had worked up a recipe that came so close to it my family finally understood what I was going on and on about. Fortunately for those of us who are pressed for time, the dish is much easier to put together than it appears. Rave on!

CILANTRO-LIME SAUCE

1 tbsp chopped cilantro

2 limes, juiced

1/2 cup white wine vinegar

1/4 cup olive oil

1/4 cup water

1/2 tsp sea salt

1/4 tsp ground black pepper

BLACK BEAN SALSA

1-15 oz can black beans, drained and rinsed

1 cup salsa

1 cup frozen corn, thawed (the small white variety is especially good)

CHICKEN

4 chicken breasts pounded thin OR 12 breast tenderloins (as pictured)

1 tbsp olive oil

sea salt

ground black pepper

12 oz green fresh beans, cleaned and tips trimmed

1 small jar marinated artichoke hearts

1) Preheat oven to 200 degrees; place 4 oven-safe plates in oven to warm

2) To small bowl, add: cilantro, lime juice, vinegar, olive oil, water, salt, and pepper; mix and set aside

3) In medium bowl, mix: black beans, salsa, and corn; divide bean mixture between plates in oven, placing mixture in center of each plate; continue to warm plates in oven

4) Heat olive oil in large skillet over medium-high heat; add chicken to skillet, lightly sprinkle with salt and pepper, and cook 3-4 minutes each side or until chicken is golden and no longer pink in center; remove chicken from skillet and lower heat to medium (you’ll be using skillet again in a minute or so); divide chicken pieces between plates in oven, placing chicken on top of bean mixture; continue to warm plates in oven

5) To skillet, add green beans and cook 3-5 minutes until they begin to soften; add marinated artichoke hearts (liquid and all) and cook another 3 minutes; remove from heat

6) Remove plates from oven; arrange green beans and artichoke hearts around chicken; stir cilantro-lime sauce and pour over chicken, green beans, and artichokes (there should be a pool of sauce around each serving that moistens the salsa); serve immediately and enjoy the luxury of a heated plate that allows you to eat slowly–if you can 🙂

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/25/12