----------------------------------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.