Step 1

Heat the oil in a large skillet over medium heat.

Step 2

Season the chicken with salt and pepper and cook it for 6-8 minutes per side, or until brown and no longer pink in the center. Set aside.

Step 3

To the same preheated skillet, add the shallots and garlic. Saute for 3-4 minutes, or until the onion has softened.

Step 4

Pour the chicken broth and scrape the bottom of the skillet to deglaze. Let it simmer for 4-6 minutes, or until reduced by half.

Step 5

Stir in the cream cheese and chipotle pepper. Whisk well to obtain a creamy sauce.

Step 6

Return the chicken to the pan and cook for 4-6 minutes more, or until the sauce is bubbly and the chicken is heated through.

Step 7

Garnish with fresh chopped cilantro and serve with lime wedges.