Categories: Chinese, Chicken
Yield: 4 servings

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

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
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.

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