----CHICKEN----
8    Chicken breasts, boned and
- skinned
1 c  Slivered almonds
1 bn Chives
4    Garlic cloves; finely minced
1 tb Finely minced fresh ginger

SAUCE
2 ts Grated lemon peel, or:
– finely minced lemon peel
1/2 c Lemon juice
6 tb Sugar
1/4 c Chicken broth
2 tb Light soy sauce
1/2 ts Salt

TO FINISH
2 tb Cornstarch
1/4 c Cooking oil
Salt and pepper
1 c All-purpose flour
4 tb Unsalted butter

ADVANCE PREPARATION: Dip each chicken breast in water and then gently
flatten with a meat pounder or rolling pin until the breast increases in
size by about one-third. Set aside. Toast the almonds in a 325 F oven until
light golden, then set aside. Mince the chives and set aside. Combine the
garlic and ginger and set aside. In a small bowl combine the sauce
ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with
an equal amount of cold water. Preheat the oven to warm. Place a small
noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking
oil and then garlic and ginger. Saute briefly, then add the sauce. Bring to
a low boil and reduce the heat to simmer. Sprinkle the chicken on both
sides with a little salt and pepper. Dust with flour, shaking off any
excess. Place a 12-inch skillet over high heat. When hot, add the butter
and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4
chicken pieces at a time. Cook for about 1 minute on each side. The chicken
is done when the meat turns color and feels firm to the touch (do not
overcook). Transfer the chicken to a heated platter or dinner plates and
keep warm in the oven while you cook the remaining chicken. Bring the sauce
back to a low boil and stir in a little of the cornstarch mixture to
lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds
and chives on top. Serve at once.