Instructions: On a piece of wax paper, combine cornmeal, salt and pepper. Dredge chicken breasts in cornmeal mixture. In a large nonstick skillet over medium-high heat, heat oil. Add chicken and cook until golden brown and cooked through turning once, about 4 minutes per side. Remove to a plate.

Reduce heat to low. Add cream and cumin to skillet. Bring to a boil stirring and scraping up any browned bits with a sooden spoon. Boil until reduced to about 1/4 cup, about 5 minutes. Serve sauce over the chicken breasts.

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