Made in one pan, this tender chicken is served in a rich, creamy, tangy sauce. Serve this weeknight-friendly meal over rice or with tortillas to soak up the flavorful sauce.
0 If the chicken breasts are large / thick, slice them in half lengthwise to thin. Season the chicken on both sides with salt and pepper.
1 Combine lime juice and cilantro. Set aside (to add at the end of cooking).
2 Heat a large skillet over medium-high heat. Add oil and swirl to coat the bottom of the pan.
3 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.
4 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.
5 Pour stock into pan, scraping up any browned bits on the bottom. Simmer for 1 minute.
6 Whisk in honey and creme fraiche. Continue cooking sauce, stirring occasionally, until thick, about 2 minutes.
7 Remove pan from heat and whisk in lime juice and cilantro.
8 Return chicken to the skillet and spoon sauce over top.
