---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHIU CHOW LEMON CHICKEN
  Categories: Chinese, Chicken
       Yield: 4 servings
  
 ----------------------------------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:
            - finely minced lemon peel
     1/2 c  Lemon juice
       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
       4 tb 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 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.
  
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