Spicy City Chicken

Serves: 4-6

3 pounds boneless chicken breasts
Salt and pepper to taste
6 whole scallions
4 Tablespoons vegetable oil
2 Tablespoons fresh lime juice

Sauce
2 Tablespoons unsalted butter
6 shallots, chopped
6 large mushrooms, thinly sliced
1 bunch cilantro, stems and leaves separated
1 1/2 jalapenos, chopped with seeds
2 cups chicken stock
1 cup whipping cream
3 egg yolks, well I don't know
3 Tablespoons sugar
1/4 cup vinegar

Season chicken with salt and pepper. Brush scallions and chicken with mixture of oil and lime juice. Grill the scallions about 2 minutes per side, breasts about 7 minutes per side. While the chicken is cooking, prepare the sauce. Melt butter in a medium skillet over medium heat. Cook shallots and mushrooms until soft, about 10 minutes. Add cilantro stems and jalapenos. Lower heat and cook 5 minutes. Pour in stock and turn heat to high until liquid is reduced by half. Pour in cream and return to a boil. Remove from heat, puree in a blender or food processor and set aside. In a small bowl, whisk together egg yolks, sugar and vinegar. Pour 1 cup of the hot puree into the egg mixture, whisking. Gradually add the rest of the hot mixture. Pour off the mixed sauce into the skillet and cook over low heat, stirring constantly, until thick and smooth. Arrange a piece of breast on each plate and spoon sauce over. Serve with rice.