炒鸡乳房与石灰和姜

把一只小锅里的水煮沸。蔬菜削皮器,除去石灰的热情,避免苦白髓。把热情切成长,瘦,丝条。使条快速沸腾的水和1 1/2分钟。排水和冷水下冲洗。将柠檬皮、生姜、水和糖在同一个锅里。把这混合物煮沸,减少热介质,慢火煮至水蒸发和柠檬皮和姜软化,大约5分钟。删除从热备用。磅鸡肉2张羊皮纸或者保鲜膜直到大约1/4英寸厚。用盐和胡椒调味。 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.