Cilantro

2 skinless boneless chicken breasts

1/2 yellow onion, diced

1/2 jalepeno, seeded and thinly sliced

1 teaspoon olive oil

1 teaspoon minced garlic

1/4 cup white wine

2 cups cream

1 cup fresh cilantro, chopped

salt and pepper

1. Pat dry chicken breasts with paper towel, lightly coat with some olive oil, season well with salt and pepper.

2. Using a grill pan, begin grilling chicken breasts, about 4 minutes each side or until there is no pink in the middle.

3. In a separate saucepan, heat olive oil in pan, saute onion, garlic until lightly browned, add jalapeno, wine, cook for 1 minute and finally add cream and cilantro and let simmer until reduced by half.

4. Transfer sauce to food processor and pulse.

5. Place chicken on center or plate and pour sauce on top, garnish with a fresh sprig of cilantro

6. This dish goes well with a fresh salad or some brown rice.