Chiu Chow Lemon Chicken

Ingredients:

Karen Mintzias
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
1/2 c Lemon juice
finely minced lemon peel
--------- 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:
4 tb Unsalted butter

Method:

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.