Step 1

Generously season the chicken breast with with salt, cumin, chili powder and pepper.

Step 2

Place flour on a flat plate and dredge the chicken on all sides, shake off excess.

Step 3

On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.

Step 4

Fry chicken until cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).

Step 5

Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.

Step 6

Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.

Step 7

Add garlic and sauté until fragrant.

Step 8

Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.

Step 9

Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.

Step 10

Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.

Step 11

Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.

Step 12

Garnish with parsley and chili flakes and serve warm.