Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias

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

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

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

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.

Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN:
1-55670-133-0

Typing (mistakes and all) by: Karen Mintzias

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