Chop jalapeos, garlic and 1/4 of the onion and place in food processor. Slice remaining onion and place aside for later.
Process until finely chopped. Set aside.
Salt and pepper both sides of your chicken breasts.
Grill in oil in large skillet over medium high heat until thoroughly cooked. This usually requires about 8 to 10 minutes per side. Place in oven on low to keep warm until ready to serve.
Melt butter in separate skillet. Add jalapeo mixture and saute for 2 to 3 minutes.
Add flour and mix until slightly pasty.
Whisk in both milks and reduce heat to medium low.
Simmer for 6 to 8 minutes or until sauce begins to thicken.
Add in parmesan cheese and heat additional 2 minutes.
Saute remaining onions in small skillet in a little butter until caramelized.
Serve chicken topped with caramelized onion and spoonful of jalapeo cream sauce. Enjoy!
