Bone and skin the 4 halves of chicken breasts (or have the butcher do it for you). Each half breast consists of a large muscle and a smaller, elongated section that resembles a "fillet" or "supreme." Carefully pull the fillet away from each half. Cut the remaining breast meat into 3 or 4 strips the same size as the fillet.

Heat the oil in a skillet. While it is heating, salt the chicken pieces and dust them very lightly with flour, shaking off any excess. (A good way to do this is to put the flour in a paper bag, add several pieces of chicken at a time, close the top, and shake well.) Saute the chicken in the hot oil only until the pieces are heated through and have turned opaque. It is important to avoid overcooking them. Transfer the chicken pieces to a warm platter.

Add the orange juice, wine, lemon juice, honey, ginger and Tabasco sauce to taste to the pan. Whisk to dissolve all the pan drippings and cook the mixture until it reduces to a light sauce. Add the kumquats and return the chicken pieces to the pan. Stir just enough to coat the chicken lightly with the sauce. Serve immediately.