Coat chicken breast with olive oil and spices. Once coated, sear in a hot skillet until golden on each side (approximately four minutes per side). Once golden, remove from the pan and set aside.

In the same pan, add olive oil, shallots and jalapeno, and sauté for five minutes stirring constantly. Add cooking wine and stock to deglaze the pan, then add the rest of the ingredients. Simmer for an additional five minutes, or until the sauce has reduced and thickened.

Place chicken breasts back into the pot, cover, and simmer for an additional 10 minutes.