Season chicken liberally with salt and pepper. Heat a large saute pan over medium-high heat, add oil, and place chicken in pan skin side down. Sear
for 4 minutes, then reduce heat to medium and continue cooking for another 8 minutes. Turn chicken and cook another 4 minutes, or until just cooked all the way through.
Meanwhile, make sauce by melting butter in a medium saute pan over moderate heat. Cook shallots and mushrooms
until soft and golden, about 10 minutes. Add jalapenos and cumin
, lower heat, and cook for 5 minutes. Add chicken stock
. Turn heat to high and cook until liquid is reduced by half. Add cream or half-and-half and cilantro
stems and return to a boil. Remove from heat. Puree in a blender
, pass through a wire mesh strainer
, and return to heat.
Whisk egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk
, pour one cup pureed cilantro sauce into egg mixture to temper. Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth.
Arrange grilled chicken over a bed of your favorite rice
and spoon sauce over all. Garnish
with cilantro leaves, grilled scallions
, and Pickled Tomato Salsa. Serve immediately.