Cut the butter into pats of butter then place in the freezer. Over a flame or in a broiler roast the jalapeno until skin is charred then place in a plastic bag for 10 minutes to steam. Remove and peel the skin. dice into small 1⁄8 inch sized pieces. Set aside Cook white rice following package directions.
Pour enough oil in skillet to be about ¼ inch deep. You want it to go about halfway up the side of the chicken. Heat oil in a non stick skillet over a medium-high heat. When oil is hot
In a bowl beat egg whites with water then put in a shallow dish. On a separate plate or shallow dish mix flour, salt, and white pepper together. Dip chicken in the egg mixture then the flour mixture.
Shallow-fry chicken in the oil about 5 minutes per side until done and golden brown. Transfer to paper towels to drain.
In a sauce pan over high heat add the diced jalapenos, I use about half but you can put in just a little or the entire jalapeno if you like it very spicy. Add the wine and bring to a boil, reduce by half. Lower temperature to medium and add slowly whisk in the cream. Simmer until reduced by half again regularly whisking to keep it from scorching. About 15 minutes. Grab the cold butter from the freezer and add a pat of butter at a time, stirring constantly, until the butter has melted then add another. When you have stirred all the butter in. Add salt and pepper to taste.
Plate by putting the chicken on a bed of rice. Put the sauce in a little dipping dish and garnish with fresh jalapeno slices.