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1
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.
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2
Set aside.
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3
Toast the almonds in a 325 degree F oven until light golden, then set aside.
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4
Mince the chives and set aside.
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5
Combine the garlic and ginger and set aside.
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6
In a small bowl combine the sauce ingredients and mix well.
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7
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water.
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8
Preheat the oven to warm.
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9
Place a small noncorrosive skillet or saucepan over medium heat.
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10
Add 1 tablespoon cooking oil and then garlic and ginger.
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11
Saute briefly, then add the sauce.
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12
Bring to a low boil and reduce the heat to simmer.
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13
Sprinkle the chicken on both sides with a little salt and pepper.
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14
Dust with flour, shaking off any excess.
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15
Place a 12-inch skillet over high heat.
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16
When hot, add the butter and remaining 3 tablespoons of oil.
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17
When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time.
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18
Cook for about 1 minute on each side.
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19
The chicken is done when the meat turns color and feels firm to the touch (do not overcook).
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20
Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken.
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21
Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it.
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22
Spoon the sauce over the chicken.
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23
Sprinkle the almonds and chives on top.
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24
Serve at once.
