Step 1

If the chicken breasts are large / thick, slice them in half lengthwise to thin. Season the chicken on both sides with salt and pepper.

Step 2

Combine lime juice and cilantro. Set aside (to add at the end of cooking).

Step 3

Heat a large skillet over medium-high heat. Add oil and swirl to coat the bottom of the pan.

Step 4

Transfer chicken to the hot pan. Cook on both sides until deep brown and cooked through, 5 to 8 minutes (depending on thickness). Remove chicken from the pan and set aside.

Step 5

Reduce heat under the skillet to low-medium and add butter. When butter melts, add garlic, ground cumin, and flour. Stir until garlic is fragrant and no dry spots of flour remain, about 1 minute.

Step 6

Pour stock into pan, scraping up any browned bits on the bottom. Simmer for 1 minute.

Step 7

Whisk in honey and creme fraiche. Continue cooking sauce, stirring occasionally, until thick, about 2 minutes.

Step 8

Remove pan from heat and whisk in lime juice and cilantro.

Step 9

Return chicken to the skillet and spoon sauce over top.

Step 10

Serve over rice and / or with tortillas on the side for soaking up sauce.