In a bowl add Rosemary, Thyme, Salt, Pepper, Red Pepper Flakes, and Olive Oil and mix until well combined.

Add Chicken to bowl, coat well with Oil mixture. Marinade in fridge for a minimum of 2 hours.

In a sauce pan on medium heat, add Butter, allow to melt, and get hot. Add Chicken, sauté for 5 minutes. Turn, sauté 5 minutes more. Add in the Garlic. Saute for 30 seconds.

Deglaze pan with Wine, allow Wine to mostly reduce.

Add Chicken Stock, Cream, and Lime.

Bring it to a simmer. Reduce heat to low, cover, and simmer for 10 minutes, turn simmer covered for 10 minutes more.

Remove Chicken from pan.

Mix in Cornstarch, until desired thickness.