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1
Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed).
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2
Set aside.
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3
Tenderize chicken breasts if desired and pat completely dry with paper towels.
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4
Season both sides with salt and pepper.
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5
Heat a large skillet over medium-high heat and add 1 tablespoon canola oil.
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6
Once the oil is hot, add chicken breasts (make sure they are COMPLETELY DRY) and cook for about 8-10 minutes per side, until each side is caramelized and golden.
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7
If needed, use the remaining canola oil when flipping the chicken.
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8
While the chicken is cooking, heat a small saucepan over medium heat and add butter.
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9
Once sizzling, add in the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally.
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10
Once fragrant (do NOT put your face directly over the jalapenos!
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11
), whisk in flour and stir continuously to create a roux.
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12
Cook mixture for 1-2 minutes, then add in milks, reducing the heat to medium-low.
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13
Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in parmesan cheese and reducing the heat even more.
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14
Once the desired thickness has been reached, turn off heat.
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15
Stir every so often (it may thicken even more while sitting) and you can add additional milk to thin it out if needed.
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16
Taste and season with salt and pepper as desired.
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17
Serve chicken over rice, vegetables or pasta and top with jalapeno cream.
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18
This reheated beautifully for us!
