Cranberry-Jalapeño Salsa:

In a small saucepan, over medium heat, add cranberries, sugar, and water. Simmer for 10 minutes, or until cranberries burst and the mixture starts to thicken. Transfer to a bowl; set aside.

In a medium sauté pan, heat evoo, over medium. Sauté jalapeños and onion for 7 to 10 minutes, until caramelized and golden brown. Add garlic and cook 1 minute more, until the garlic has softened slightly. 

Fold onion mixture into cranberries. Add citrus, parsley, and cilantro. Season with salt and pepper. Set aside.

Chicken:

Preheat oven to 350°F.

In a medium sauté pan, heat evoo, over medium. Brown chicken breasts, skin-side down, for 3 to 5 minutes per side, until dark brown and crispy. Transfer to a casserole dish, and add broth and wine. Roast in a 350°F oven for 15 minutes. 

Dollop salsa on chicken and continue cooking for 10 minutes more. Transfer to a platter and serve with additional salsa.