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LOCATION: Recipes >> Poultry >> Chicken Breasts 12

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Sauteed Chicken Breasts With Lime & Ginger

1 large lime or 2 small limes
1 piece fresh ginger, 2 inches long, peeled and finely chopped or grated
1/4 cup water
1 tablespoon sugar
6 boneless chicken breast halves
salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons 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 inch 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 tablespoon.
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 breast and serve
any remaining sauce on the side.


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