Philadelphia Brand Cream Cheese Contest
Lime, Brown Butter Chicken Breast with
Scotch Bonnet Cream & Giardiniera Mix
4 Chicken Breast, butterflied
½ lime juiced
1 teaspoon lime zest sliced thinly
8 tablespoons unsalted butter
2 teaspoons olive oil
1 scotch bonnet pepper, thinly sliced
¼ cup chicken stock
¼ cup water
¼ cup Scotch Bonnet Cream
see recipe section for directions
Butterfly chicken breast, salt and pepper both sides. Brown 4 tablespoons butter and then add olive oil; Saute chicken in browned butter over medium heat for 4 minutes on each side, remove from pan and set aside.
Add 4 teaspoons butter, water, lime juice and chicken stock to pan juices and stir to pick up browned bits on bottom of pan, add scotch bonnet and lime zest and cook for 3 minutes. Pour drippings from resting chicken into pan and return chicken to pan and heat additional 2 minutes.
Pour lime butter reduction onto plate reserving about three tablespoons n pan and place the chicken breast on plate, add ¼ cup Scotch Bonnet Cream to saucepan and stir until juices and cream become smooth.
Spoon sauce over chicken breast and serve with Giardiniera Mix