2 whole chicken breasts, skinned & boned, cut in half
1/2 tsp. salt
1 tbsp. wine
Vegetable oil
1 c. lettuce, shredded
1/3 c. slivered almonds
1 green onion, chopped

SAUCE:

4 tbsp. cornstarch
3 tbsp. water
3 c. chicken broth
1 1/2 c. mushrooms, chopped
3 tbsp. butter
2 tbsp. soy sauce
3 tsp. chicken bouillon

BATTER:

3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. baking powder
1 egg, beaten
1 tbsp. water

Sprinkle chicken with salt and wine then set aside for 15 minutes.

MAKE SAUCE: In small saucepan, stir together cornstarch and water until smooth. Gradually stir in chicken broth, mushrooms, butter, soy sauce and bouillon. Bring to a boil, stirring constantly; remove from heat, keep warm.

BATTER: Mix together all ingredients until smooth, if too thick add water. Coat each piece of chicken with batter. (Preheat wok to 375 degrees or large skillet with 1/2 inch of oil.) Place coated chicken in oil. Cook 5 to 7 minutes, turning once or until golden. Drain on paper towel. Cut diagonally in strips. Place on shredded lettuce, sprinkle with almonds, spoon sauce over and serve. 4 to 6 servings.