Ingredients

• 4 (4 ounce) thinly sliced boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup reduced sodium chicken broth
• 2 tablespoons fresh lime juice
• 2 garlic cloves, minced
• 1/8 teaspoon cumin powder
• 1/2 teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• 1/3 cup yellow onions, finely diced
• 2 tablespoons jalapeños, minced and seeded
• 2 tablespoons butter
• 1/4 cup heavy cream
• 2 tablespoons cilantro, chopped

Instructions

1. Sprinkle salt and pepper on both sides of the chicken.
2. In a small bowl, combine the chicken broth, lime juice, garlic, cumin and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
5. Reduce the heat to medium, add the diced onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 9-12 minutes or until about ⅓ cup of the sauce remains. Add the minced jalapeños and stir to combine.
6. When the sauce has reduced, remove from the heat, add the butter and whisk until it melts completely. With the skillet off the heat, add the heavy cream, whisk to combine. Place the skillet back over the heat for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped cilantro and serve warm with additional lime wedges.

Notes

https://www.mommysroadtohealth.com/chicken-with-fiesta-cream-sauce/