• 4servings

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Nutrition Info . . .

VitaminsA, B2, D
MineralsNatrium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo.

  2. 2 tablespoons butter

  3. 1 teaspoon garlic, chopped

  4. 1 teaspoon shallots, chopped

  5. 4 each jalapenos, seeded and minced

  6. 1/2 cup chicken stock

  7. 1 cup heavy cream

  8. 1 pinch salt

  9. 1 pinch cracked peppercorns

  10. 1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish

  11. fresh

Instructions Jump to Ingredients ↑

  1. In a saucepan, heat butter and saute the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil


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