Chiu chow lemon chicken

1. 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.
2. Set aside.
3. Toasti the almonds in a 325°F oven until light golden, then set aside.
4. Mincei the chives and set aside.
5. Combine the garlic and ginger and set aside.
6. In a small bowl combine the sauce ingredients and mix well.
7. Last-minute cooking: combine the cornstarch with an equal amount of cold water.
8. Preheat the oven to warm.
9. Place a small noncorrosive skillet or saucepan over medium heat.
10. Add 1 tablespoon cooking oil and then garlic and ginger.
11. Sautei briefly, then add the sauce.
12. Bring to a low boil and reduce the heat to simmer.
13. Sprinkle the chicken on both sides with a little salt and pepper.
14. Dusti with flour, shaking off any excess.
15. Place a 12-inch skillet over high heat.
16. 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.
17. Cook for about 1 minute on each side.
18. The chicken is done when the meat turns color and feels firm to the touch (do not overcook).
19. Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken.
20. 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.
21. Sprinkle the almonds and chives on top. Serve at once.