4 chicken breast, boned or bone in
All purpose flour
3 tbsp. butter
1/4 cup chicken broth 
2 tbsp. syrup drained from preserved ginger
1 lime, cut in half
1/4 cup slivered preserved ginger
Pinch each of salt and white pepper
Sliced whole green onions

Makes 4 Servings

Recipe from Chatelaine Cook Book 

Skin the chicken breast.  Bone only if you wish.  Lightly coat with flour, shaking off the excess.  Melt the butter in a large frying pan.  Add the chicken breasts and sauté over med. high heat until golden brown on both sides, about 10 min.

Add the chicken broth to the pan along with the syrup drained from the preserved ginger and the juice squeezed from  half the lime.  Cover tightly and simmer for 5 to 10 min. for deboned or 15 to 20 min. for bone in chicken until the chicken feels springy.  Turn once during this time.  Remove the chicken to serving dishes and cover to keep warm.  

Stir the slivered ginger into the sauce.  Squeeze in the remainder of the lime juice and season with salt and white pepper.  Turn heat to high and boil vigorously until thickened, about 2 min.  Pour over the chicken.  Garnish with sliced green onion.