Season flour to preference and lightly dredge chicken breasts. Heat oil on medium heat in large skillet. Fry chicken breasts until golden brown on both sides. When nearly cooked, drain oil from the pan and deglaze pan with triple sec while chicken is still in the pan. The sugar in the triple sec will thicken and glaze the chicken.

Turn heat down and add minced garlic, ginger and guava pieces. Cook until you can smell the garlic and ginger. Move chicken breasts to the side of the pan and add butter, a tablespoon at a time, until melted. Baste chicken with gravy.

Remove chicken to a platter and pour guava sauce over each breast. Garnish with guava pieces.