Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----chicken-----
   8                    chicken breasts -- boned and
                        skinned
   1      cup           slivered almonds
   1      bunch         chives
   4                    garlic cloves -- finely minced
   1      tablespoon    finely minced fresh ginger
                        -----sauce-----
   2      teaspoons     grated lemon peel -- or:
                        finely minced lemon peel
     1/2  cup           lemon juice
   6      tablespoons   sugar
     1/4  cup           chicken broth
   2      tablespoons   light soy sauce
     1/2  teaspoon      salt
                        -----to finish-----
   2      tablespoons   cornstarch
     1/4  cup           cooking oil
                        salt and pepper
   1      cup           all-purpose flour
   4      tablespoons   unsalted butter

Preparation:

ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat mallet or rolling pin until the breast increases in size by about one-third. Set aside. Toast the almonds in a 325F 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 non-corrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking oil and then garlic and ginger. Sauté 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.