Recipe - Chiu Chow Lemon Chicken

CHICKEN
8 Chicken breasts, boned and
skinned
1 cup Slivered almonds
1 bn Chives
4 Garlic cloves; finely minced
1 tablespoon Finely minced fresh ginger

SAUCE
2 teaspoon Grated lemon peel, or:
finely minced lemon peel
One half cup Lemon juice
6 tablespoon Sugar
One fourth cup Chicken broth
2 tablespoon Light soy sauce
One half teaspoon Salt

TO FINISH
2 tablespoon Cornstarch
One fourth cup Cooking oil
Salt and pepper
1 cup Allpurpose flour
4 tablespoon 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 onethird. 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. LASTMINUTE 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 12inch skillet over high heat. When hot, add the butter
and remaining 3 tablespoons of oil. When the butter bubbles, panfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini