To prepare the chicken

Cup of Yum
1. Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
2. Use a large sharp knife to cut them into cutlets. Ensure you keep the knife parallel to the board and cut sideways through the breast (see the bulk of post for pictures)
3. Repeat with the second chicken breast.
4. If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down. Cover it with parchment paper to protect the meat.
5. Add the flour to a shallow dish.¼ cup / 32 g all-purpose flour
6. Season the chicken cutlets with salt, pepper, and dried coriander leaf on both sides, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper½ teaspoon dried coriander leaves

To cook the chicken

1. Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoons olive oil1 tablespoon butter
2. Cook chicken for 3-4 minutes per side until golden brown. Remove the cutlets to a plate, tent with foil, and set aside.

To make the sauce

1. Turn the heat on the pan to low (don't wash it out), add the olive oil and the finely chopped onion, stir well, and cook for 2 minutes until softened but not colored.1 tablespoon olive oil1 small onion, finely chopped
2. Add in the chopped jalapeno and garlic. Cook for 30 seconds.3 jalapenos, finely chopped3 cloves garlic, finely chopped
3. Add in the chicken broth, and bring it to a simmer.½ cup / 125 ml chicken broth
4. Reduce the heat to low and add the sour cream, whisking gently until it has melted into the sauce.½ cup / 115 g sour cream
5. Add the chicken back into the pan, plus any collected juices. Simmer together for another 2 minutes.
6. Season the sauce to taste and serve. salt and pepper, to taste