What you'll need (4 servings):
4 - boneless chicken breasts (or thighs)
1 cup - chicken broth
1 tbsp - olive oil
1 tbsp - minced garlic
21 seasoning salute (Trader Joe's)
½ tsp - red pepper flakes (to taste)
⅛ tsp - cumin powder
2 tbsp - minced jalapenos
2 tbsp - cilantro (chopped)
2 tbsp - butter
1/4 cup - heavy whipping cream
Using a mallet, pound down the chicken breasts or thighs into ½ inch thickness. Season with pepper and 21 seasoning salute both sides of the chicken.
In a small bowl, combine the chicken broth, garlic, lime juice, red pepper flakes and cumin.
Position a rack in the lower third of the oven and preheat the oven to 375ºF.
Heat 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, it will finish in the oven. Transfer the chicken to a plate.
Reduce the flame 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 (until about 1/3 cup of the sauce is remaining). Add the minced jalapeños and stir.
When the sauce has reduced, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30-45 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 8-10 minutes or until the chicken is completely cooked through. Top with chopped cilantro (you can even top it with grated cheese).
If you're thinking about trying this meal, I'd love to hear all about it. Add to your Instagram in-feed post or stories and tag me @baileyhouse2home and use the hashtags #CookingWithNisha and #BaileyHouse2Home. Feel free to leave a comment below and tell a friend where you found this recipe.