Mexican Creamy Chicken

subheading: For the chicken:

4 large chicken breast fillets (2 breasts halved)

¼ cup all-purpose flour

1 tsp chili powder

½ tsp ground cumin

2 Tbsp olive oil

1 Tbsp butter

salt and pepper

subheading: For the creamy sauce:

1 ¼ cup Mexican crema (read note 1)

1 cup jalapeno peppers (diced, veins and seeds removed)

1 small onion ( finely chopped )

1 garlic clove (minced)

1 Tbsp olive oil

2 Tbsp butter

½ tsp dried oregano

1 ¼ cup chicken stock

1 Tbsp cilantro or parsley (finely chopped)

Directions at maricruzavalos.com

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