Friday, August 6, 2010

Philadelphia Scotch Bonnet Cream, Lime, Brown Butter Chicken Breast with Giardiniera Mix

Philadelphia Brand Cream Cheese Contest

Lime, Brown Butter Chicken Breast with
 Scotch Bonnet Cream & Giardiniera Mix


4  Chicken Breast, butterflied
1/2 lime juiced
1 teaspoon lime zest sliced thinly
8 tablespoons unsalted butter
2 teaspoons olive oil
1 scotch bonnet pepper, thinly sliced
1/4 cup chicken stock
1/4 cup water

1/4 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  1/4 cup Scotch Bonnet Cream to saucepan and stir until juices and cream become smooth. 

Spoon sauce over chicken breast and serve with Giardiniera Mix

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  1. Your chicken looks delicious and is a must try! I'm new here and looking forward to future posts. Way to go!

  2. Thank you Pam!

    I'm so happy you stoped by my blog. I'm new to the blogging world too, just one month and I'm loving it!!

    I strive not only to take beautiful photos of my food but to prepare food that tastes good too. There's nothing worse than trying a new recipe and having it taste like cardboard!

    I just entered this chicken recipe in a contest on Paula Dean's web site. Five winners receive $ should check it out!

    I'll be checking out your blog asap...welcome to the blogging world!


♥I really appreciate your comments♥


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