This spur-of-the-moment dish was as good as anything I could hope for in a restaurant. Try it with the fabulous La Valentina Pecorino from Abruzzo, Italy. And we’re not talking cheese here!

Read more here about four more delicous Italian white wines.

Serves 2

Ingredients

2 tablespoons olive oil

2 boneless chicken breasts, with or without skin on, sprinkled with salt and pepper

1 large onion, chopped

2 tablespoons tomato paste

1/2 cup white wine

1 teaspoon ground cumin

1 teaspoon turmeric

1/8 teaspoon cayenne pepper

1/2 teaspoon Trader Joe’s Chile Lime seasoning blend. (Use 1/2 teaspoon chile powder and juice of 1/2 lime if you don’t have the blend)

Salt and pepper to taste

1 cup beans, black or pinto

1 cup corn kernels

1/3 cup corn tortillas, cut into 1/2” strips

1/2 to 3/4 large avocado, cut into 1/2” chunks

1 tablespoon parsley or cilantro, chopped

Instructions

1) Heat oil in sauté pan or, preferably, cast iron skillet over medium-high heat. Brown chicken breasts on each side for about three or four minutes depending on the thickness of the cutlet. Remove from pan and set aside. Lower heat and add onions. Sauté until lightly caramelized, about 15 minutes, stirring frequently.

2) Add tomato paste and wine, stirring to blend. Add cumin, turmeric, cayenne, chile blend. Stir in salt and pepper. Simmer sauce for about 2 minutes. Add chicken to pan. Cover and braise at a low simmer 8 to 10 minutes, checking in once or twice to make sure it isn’t boiling.

3) Stir beans and corn into sauce. Cook for 3 minutes. Stir in tortillas and cook another 1 or 2 minutes. Check that chicken is cooked through (to 165 degrees F, or no visible pink meat when cut into the thickest part of the cutlet). Spoon beans and corn into bowls and top each with a chicken cutlet. Scatter avocado around the meat, sprinkle parsley on plate. Serve with La Valentina Pecorino white wine.