Sauteed Chicken Breasts with Lime & Ginger

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.