Sauteed Chicken Breasts with Lime and Ginger
1 large Lime or 2 small Limes
1 piece fresh Ginger, 2-in. long, peeled and very finely chopped or grated
1/4 cup Water
1 tbsp. Sugar
6 boneless Chicken Breast halves
Salt and Freshly Ground Black Pepper
2 tbsp. Unsalted Butter
2 tbsp. Vegetable Oil
1/4 cup Dry White Wine
1 cup Heavy Cream
Bring a small saucepan of water to a boil. With a vegetable peeler, remove the
zest from the lime, avoiding the bitter white pith. Cut the zest into long,
thin, julienne strips. Plunge the strips into the boiling water and cook rapidly
for 1 1/2 minutes. Drain and rinse under cold water.
Combine the lime zest, ginger, water, and sugar in the same saucepan. Bring this
mixture to a boil, reduce the heat to medium, and simmer until the water has
evaporated and the lime zest and ginger are softened, about 5 minutes. Remove
from the heat and set aside.
Pound the chicken between 2 sheets of parchment paper or plastic wrap until
about 1/4-in. thick. Season with salt and pepper. Melt the butter with the oil
in a very large skillet over medium-high heat. Add the chicken and cook until
nicely browned and cooked through 4-5 minutes on each side. Remove the chicken
to a plate or platter and cover with foil to keep warm.
Pour off all the fat and return the skillet to the heat. Pour in the wine and
whisk over high heat, scraping up any cooking bits in the bottom of the skillet.
Increase the heat to high and boil until the amount of liquid has reduced to
about 1 tbsp.
Pour in the cream, bring back to a boil, and cook, stirring or whisking often,
until reduced by half. Pour this mixture into the saucepan that contains the
lime and ginger. Season the sauce with salt and pepper.
Spoon a small amount of sauce over each of the breasts and serve any remaining
sauce on the side.