Easy, quick and full of flavor. This is a recipe that works for a week night meal and is good enough for entertaining.
On a cutting board large enough to accommodate all three, slice garlic, chop jalapeno and dice onion.
Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour.
In a 10-inch skillet, heat 2 tablespoons of the oil. Add the jalapeno and cook for 2 minutes. Add the garlic and cook until garlic is golden, about 1 minute. Stir in 1/4 tsp. of the cumin. Add the orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the sauce aside.
Heat 2 tablespoons of oil in 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 1/4 teaspoon of cumin. 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 to keep warm.
Wipe out the skillet. Heat 2 tablespoons of oil in the skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.
Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus sauce over and serve.