Recipe: Jalapeno Buttermilk Chicken

Good Morning and Happy Thursday! Today, I have an awesomely delicious recipe to share with you, but the format is a bit different from most of my other recipes, since I didn't completely plan on sharing it with you as a full recipe and so took only a few pictures and shorthanded a few other notes. But I feel like you'll handle it well - and the recipe will not disappoint - I promise! So hopefully you'll find a way to forgive me. 

In order to make this delicious dish, inspired by and partially adapted from How Sweet It Is, you'll need to gather up the following ingredients:
1 lb. boneless, skinless chicken breasts salt and pepper 2 tbsp olive oil  2 jalapenos, seeded and chopped 2 shallots, sliced 2 garlic cloves, minced 2 tbsp butter 1 tbsp flour 1/4 cup buttermilk 1 12-oz. can of fat-free evaporated milk 2 tbsp grated parmesan cheese
First, prepare your chicken breasts by seasoning them with salt and pepper. Season them lightly with salt and pepper. Then, over medium high heat, saute on each side in the olive oil until cooked through and browned.

Finely chop your jalapenos, shallots and garlic - I used my immersion blender attachment to get everything pureed nicely. Melt the 2 tbsp of butter in another pan over medium heat and add your jalapeno, shallot and garlic puree.

Cook for 2 to 3 minutes, stirring occasionally to mix the butter in thoroughly, add the flour and stir continuously to mix it in and create a roux. Cook for 2 minutes, and then add the buttermilk and evaporated milk. Reduce the heat to medium-low and stir until the mixture thickens, about 10 minutes. Finally, add in the parmesan cheese and reduce the heat and cook an additional 2 minutes. Taste and season with salt and pepper as desired.

Serve the sauce over your cooked chicken and over a bed of rice or with a delicious baked potato!