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Ingredients
4 Boneless skinless chicken thighs, pounded to 1/4� thick
2 Teaspoons butter
Salt & pepper to taste
2 Tablespoons white grape juice
2 Tablespoons fresh lime juice (don�t use bottled)
1 Teaspoon grated fresh ginger root (not dried)
1/8 Teaspoon cayenne pepper
1/2 Cup chicken broth
1/2 Cup half and half
Instructions
In a skillet over medium-high heat, melt butter. Season chicken with salt & pepper and saut� quickly, about 2 to 3 minutes per side. Remove chicken from pan and keep warm. Add white grape juice and limejuice to pan. De-glaze the pan using a wire whisk. Bring to a boil and add chicken broth, half and half, ginger and cayenne. Lower heat immediately to keep sauce from breaking. Cook over medium heat, stirring constantly about 2 minutes until sauce has reduced. Serve over chicken.