SESAME-COATED SAUTéED CHICKEN BREASTS
Here is a classic recipe from Pierre Franey's "60-Minute Gourmet," one that happens not to take quite that long to cook at all. Sesame was a novel ingredient for him, he wrote in 1981, introduced to him by the cooking of "the late Virginia Lee, one of the finest Chinese chefs I have ever met. She used a lot of sesame oil and sesame paste in her flavorings, both in main courses and sauces such as that which accompanies a Mongolian hot pot." Mr. Franey used sesame seeds as a coating quite a bit after that - on fish fillets, for example - and here adapted the idea to a main course, using whole, skinned, boned chicken breasts. "The dish turned out admirably in texture and flavor," he wrote. Even better, "it is certainly easy to make, involving nothing more than coating the breast halves with the seeds and sauteing them briefly on both sides in butter. There is a final touch, a light 'sauce' made of hazelnut butter to which a dash of lemon juice is added." (By that, Mr. Franey meant butter that is browned until it is hazelnut in color.)
Provided by Pierre Franey
Categories easy, quick, times classics, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
- Dredge the pieces on all sides in the sesame seeds.
- Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
- Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sagor Paul
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Jlynn French
[email protected]This recipe is a great way to use up leftover chicken. The chicken was tender and flavorful, and the sauce was delicious.
Bipin bhattarai
[email protected]I've made this recipe several times and it's always a hit. The chicken is always tender and juicy, and the sauce is delicious.
Batool Musa
[email protected]Yummy!
Kevin McArdle
[email protected]This dish was easy to make and turned out great. The chicken was moist and the sauce was flavorful. I would definitely recommend this recipe.
Hammad Attari Hammad hanif
[email protected]I'm not a big fan of sesame chicken, but this recipe changed my mind. The chicken was crispy and the sauce was delicious. I will definitely be making this again.
Gugulethu Ngwenya
[email protected]This recipe is a keeper! The chicken was so tender and flavorful. I will definitely be making this again and again.
Ramesh Bashyel
[email protected]I made this dish last night and it was a huge success! My family loved it. The chicken was cooked perfectly and the sauce was amazing.
Sanad Haddadin Gaming
[email protected]Easy to follow recipe with delicious results. The chicken was crispy on the outside and tender on the inside. The sauce was perfectly balanced, not too sweet and not too savory.
Doro Ficking
[email protected]This sesame chicken was a hit! The chicken was tender and juicy, and the sauce was flavorful and addictive. I will definitely be making this again.