Sea-Lime Chicken
Channel: Bluefields Bay Villas
Date: 2020-04-17

Sea-Lime Chicken 

Ingredients: 

Place the chicken in a zip lock baggie and season for at least two hours before hand (if possible) with the following ingredients: 

2 boneless/skinless chicken breast (you can also use thighs)
½ teaspoon Jerk spice
¼ teaspoon salt
½ teaspoon minced garlic
½ teaspoon chopped fresh parsley (use dried if you do not have fresh)

For the batter of the chicken:
½ cup All Purpose flour

2 whole eggs whisked, mixed in with:
⅛  teaspoon ground pepper
¼ teaspoon salt
½ teaspoon fresh chopped parsley

To cook the chicken:
½ cup of olive oil (place into a saute pan)

For the sauce:
½ cup of heavy cream
3 tablespoons of butter (right out of the refrigerator)
½ cup white wine
¼ cup sea lime juice (lime juice or lemon juice can also be used)

Spices to taste for the sauce: 
Salt
Pepper 
Parsley

Turn on the burner beneath your saute pan to high and start heating up the oil. 

Take your chicken out of the baggie and place into the flour mixture making sure to coat each side nicely while shaking off the excess flour.  

Once you have floured both pieces of chicken, place them into the whisked egg mixture and coat again evenly all over.  

Once your oil is hot take one piece of chicken at a time and place in the saute pan. Using tongs flip over the chicken once the one side is golden brown. Then brown the other side. You can finish cooking the chicken in the saute pan until the thickest part of the chicken reaches 165 degrees or you can place the chicken gently on a sheet pan and finish cooking it in the oven at 350 degrees until 165 degrees.  

Remove the chicken from the saute pan and drain the olive oil out. Then add the wine, sea lime juice, heavy cream, salt, pepper, and parsley to the saute pan. Reduce this down for about 5 minutes and then add the butter slowly swirling it in the pan.  

Simply spoon the sauce over the cooked chicken and serve with your favorite rice or noodles and vegetables.

Special thanks to David Demnicki!