Instructions: 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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