Directions

1. For the sauce, in a blender combine shallots, red pepper flakes, parsley, cilantro, oregano and several tablespoons of the broth. Pulse to blend. Repeat with remaining broth, several tablespoons at a time; set aside.
2. In a large skillet heat oil over medium heat. Season both sides of chicken with salt and pepper to taste. Place chicken in skillet; cook to brown both sides. Add sauce; cover and cook 5 minutes per side or until tender (165°F).
3. Transfer chicken to a platter, spoon sauce on top, and serve.