Heat up a saute pan and add the butter. Saute the fresh habanero, onions, jalapeno and garlic.
Saute all the dried chilies in a pan until roasted. Once roasted, add to a blender with the heavy cream and milk. Blend well. Add salt and pepper to taste. Add to the saute pan with the fresh habanero and cook until slightly thickened. Once done, add the sauce on top of the grilled chicken.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Javier Barajas, Lindo Michoacan, Las Vegas, NV