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Pound chicken breasts to 1/4 in. for quicker cooking.
In a skillet, over medium-high heat, melt butter. Season chicken with salt and pepper and saute quickly, about 2-3 minutes per side. Remove chicken from the pan and keep warm.
Add wine and lime juice to pan; deglaze the pan using a wire whisk and working quickly. Bring it to a boil; now add the chicken broth, half and half, ginger and cayenne. LOWER heat immediately (or sauce will break) and cook over medium heat, stirring constantly, about 2 minutes. When sauce has reduced and thickened, taste it and correct the seasoning, if necessary.
Serve chicken with sauce over the top.
SERVING SUGGESTIONS: Steamed red potatoes, steamed asparagus and a big green salad.
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