This quick recipe is adapted from “A Chef’s Tale” by Pierre Franey.
SESAME-COATED CHICKEN BREASTS
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 4 servings
4 skinless, boneless chicken breast halves
1/8 teaspoon salt
Freshly ground black pepper to taste
3/4 cup sesame seeds
2 teaspoons each: vegetable oil, Oriental sesame oil
1/2 cup chicken broth
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1 tablespoon light soy sauce
2 teaspoons grated fresh ginger
1 tablespoon lemon juice
2 tablespoons butter or margarine
3 tablespoons chopped cilantro
1. Place chicken breasts between sheets of plastic wrap. Pound lightly to flatten slightly. Sprinkle with salt and pepper and dredge in sesame seeds.
2. Heat oils in a large non-stick skillet over medium heat until hot. Add chicken in a single layer; cook until chicken is cooked through, 5 to 6 minutes per side. Remove from pan and keep warm.
3. Place pan back over medium-high heat. Pour in broth, soy sauce, ginger and lemon juice. Heat to a boil and boil 1 minute. Add the butter and cook until slightly thickened. Stir in the cilantro. Pour over the chicken.