Tomato Cream Chicken

1/2 cup chopped onion
2 fresh jalapenos, tipped and seeded
2 Tbs. pine nuts
2 large garlic cloves
2 Tbs. dark brown sugar
2 tsp. fresh lemon juice
1 tsp. fresh lime juice
1/2 tsp. onion powder
1/2 tsp. dried oregano
1/4 tsp. cinnamon
1/4 tsp. ground coriander
1/4 tsp. garlic powder
1/4 tsp. ground black pepper 1/8 tsp. ground nutmeg
2 Tbs. chicken stock
1 small stalk lemon grass, cut in 1" inch pieces

1 tsp. dried basil
1 tsp. kosher salt
1 tsp. onion powder
1 tsp. paprika
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne

4 (4-6 oz.) boneless, skinless chicken breasts, pounded out to even thickness
1 Tbs. olive oil
1 cup chopped onions
1 (14.5 oz.) can tomatoes, chopped up
1 cup heavy cream
1/2 cup chicken stock

Combine the first group of ingredients with the exception of the lemon grass in a food processor and puree until smooth. It should look live thin guacamole. Transfer to a nonstick skillet and stir in the lemon grass and cook over low heat, stirring frequently until the liquid evaporates and the mixture forms a thick paste.

Combine the second set of seasonings. Sprinkle the chicken with 1 Tbs. of the seasoning mixture and rub in well.

Heat the oil in a heavy pan until very hot. Brown the chicken 2-3 minutes per side. Remove from the pan and set aside.

Add the onions to the pan and cook, stirring, until caramelized. Add 1/2 Tbs. seasoning to the mix and stir constantly, 30 seconds. Add tomatoes with their juice, the seasoning paste, and the remaining seasoning mixture. Cook 5 minutes, then whisk in the heavy cream and stock. Return the chicken to the pan along with any juices that have accumulated, bring to a boil and reduce the heat to low, then simmer, stirring occasionally, until the chicken is done (8 minutes). Remove the lemon grass before serving.

Source of recipe: Paul Prudhomme's "Fiery Foods That I Love"