Season chicken breast and sear in butter over medium-high heat until a nice color develops, about 4 minutes per side.
Transfer breast to an oven-safe pan and stick in oven to finish cooking.
Do not wipe out skillet; what’s left is the initial layer of your sauce! Return skillet to the burner on medium and add the chicken broth.
Scrape brown bits off bottom of pan, then add the minced onion and let them soften, allowing broth to almost completely evaporate.
Add the white wine and jalapenos and finish scraping the bottom of the pan, allowing the wine to almost evaporate.
Finally, add the cream and keep stirring for several minutes until the sauce you have created reaches the desired thickness. It should coat the back of a spoon, and leave a line when your finger runs across the back of a spoon with no ‘drips’.
Remove chicken pan from oven and pour any drippings into sauce skillet. Adjust seasoning with salt and pepper if needed.
Allow breast to rest a few minutes, then slice it diagonally and arrange on a plate. Spoon your sauce over the breast and serve.
There is no Nutrition Label for this recipe yet.
Rice, steamed peas and carrots along with a mixed greens salad make for a nice meal paired with an ice cold glass of Prairie Farms Milk!