Pound the chicken breast to 1/4 inch thickness. In a shallow container, stir together the lemon juice, orange juice and 1 cup of Shock Top. Place the chicken breasts in the mixture and refrigerate for 1 hour, turning chicken over after 30 minutes and making sure both sides get marinated.
In a large non-stick skillet on medium heat, add the olive oil. Remove chicken from the marinade, shake off the excess and lay in skillet. Discard the marinade. Cook the chicken about 2-3 minutes on both sides and remove from the skillet.
In the same skillet add the butter, garlic, and shallots, cook and stir for 1 minute. Add the 4 oz. of Shock Top, ginger, salt to taste, and cook about 2-3 minutes. Add the cream and orange peel, bring to a boil, and cook and stir for 3-4 minutes. Turn heat to low, return the chicken to the pan and simmer for about 10-12 minutes or until the juices are clear, turning the chicken and stirring while simmering.