Butterfly chicken breast, season with salt and pepper on both sides.

Brown 4 tablespoons of butter in a pan, then add olive oil.

Sauté chicken in the browned butter and olive oil over medium heat for 4 minutes on each side.

Remove the chicken from the pan and set aside to rest.

Add 4 teaspoons of butter, water, lime juice, and chicken stock to the pan juices.

Stir to pick up the browned bits from the bottom of the pan to deglaze.

Add thinly sliced scotch bonnet pepper and lime zest to the pan and cook for 3 minutes.

Pour drippings from the resting chicken into the pan and return the chicken to the pan.

Heat the chicken in the sauce for an additional 2 minutes to warm through.

Pour lime butter reduction onto a plate, reserving about three tablespoons in the pan.

Place the chicken breast on the plate.

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

Spoon the sauce over the chicken breast and serve with Giardiniera Mix.