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1
To make Walnuts: Place the oil, ginger and garlic in a small skillet.
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Slowly heat over medium-low until the garlic sizzles.
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3
Add the walnuts and honey.
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Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden.
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5
Sprinkle with the salt, adjusting to taste.
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6
Transfer to a side dish or a sheet of aluminum foil.
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7
Do not put on paper towels because they will stick.
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8
To make Chicken: With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
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9
Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
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10
Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
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11
Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
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12
Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
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13
As the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
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14
Discard the oil in the skillet and let the skillet cool slightly.
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15
Add the remaining 1 tablespoon of oil, ginger and garlic to the skillet.
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16
Heat and stir over medium-low heat just until the garlic sizzles.
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17
Add the lemon juice, chicken broth and honey.
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Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens.
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19
Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.
