---------- 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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