Using a hot pan, saute the shallots and ginger in the butter for approximately 3 minutes. Add the key lime juice, white wine, honey, salt, and pepper. Reduce the mixture by 50 percent and remove from heat. Brush the glaze over the chicken or chicken pieces. At this point the chicken may either be roasted in the oven or cooked on a grill.
For the garnish, heat the olive oil in a skillet. Add the portobellos, peppers, lima beans, balsamic vinegar, and salt, and pepper and saute for approximately 5 minutes.
To serve, place the chicken on a platter or individual plates and surround the chicken with the cooked garnish.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pablo Ortega, La Palapa, Mexico