In a large frying pan, add one tablespoon of olive oil. Turn on your stove burner to a medium heat. Season your chicken breasts with salt and pepper on each side. Add your chicken into the frying pan. Cook uncovered over medium heat until golden brown or about 3-4 minutes on each side or until the juices run clear. Set aside and keep warm. (Do not wash your pan!)

Add another tablespoon of olive oil into the pan. Add the onions and sauté for about 10 minutes until translucent and slightly golden. If you have the time and want to caramelize the onions, then this is even better. Add the garlic to the pan and sauté until translucent. Add the fire roasted tomatoes to the pan and break up a little with your wooden spoon. Loosen up all the little tasty bits on the bottom of the pan from the cooking chicken. Add your cream or nondairy coconut cream, chipotle peppers and adobo sauce and salt and pepper to taste. Stir. Add your cooked chicken back to the pan. Cook over low medium heat just until warm and bubbly.

Drizzle with a little lime juice and garnish with a little cilantro, if desired. Enjoy!