Sauteed Sesame Chicken

4 boneless chicken breast halves*
flour
2 Tbs. milk
1 egg
1 Tbs. butter
2 Tbs. peanut oil
1 c. chicken broth
1/2 tsp. dried ginger
1/2 tsp. red pepper seeds
sesame seeds
dash or two of light soy sauce
2 cloves garlic, crushed
1/4 tsp. sesame oil (not toasted sesame oil)
cornstarch & water for a slurry

Pound each breast half to 1/4" thick (*or use chicken cutlets). Combine
milk and egg in a shallow bowl. Dredge chicken in flour and then in egg
mixture. Sprinkle each side generously with sesame seeds.

Over medium heat, melt butter in peanut oil in a skillet until hot.
Brown chicken until golden on both sides. Stir in remaining
ingredients. Reduce heat to low, cover and simmer 10-15 minutes.
Remove chicken to a platter and keep warm. Increase heat and stir in
the cornstarch slurry to thicken the sauce slightly. Spoon sauce over
chicken. Serves 4

Jill

On Fri, 29 Jan 2021 12:58:24 -0500, jmcquown >
wrote:

>Sauteed Sesame Chicken
>
>4 boneless chicken breast halves*
>flour
>2 Tbs. milk
>1 egg
>1 Tbs. butter
>2 Tbs. peanut oil
>1 c. chicken broth
>1/2 tsp. dried ginger
>1/2 tsp. red pepper seeds
>sesame seeds
>dash or two of light soy sauce
>2 cloves garlic, crushed
>1/4 tsp. sesame oil (not toasted sesame oil)
>cornstarch & water for a slurry
>
>Pound each breast half to 1/4" thick (*or use chicken cutlets). Combine
>milk and egg in a shallow bowl. Dredge chicken in flour and then in egg
>mixture. Sprinkle each side generously with sesame seeds.
>
>Over medium heat, melt butter in peanut oil in a skillet until hot.
>Brown chicken until golden on both sides. Stir in remaining
>ingredients. Reduce heat to low, cover and simmer 10-15 minutes.
>Remove chicken to a platter and keep warm. Increase heat and stir in
>the cornstarch slurry to thicken the sauce slightly. Spoon sauce over
>chicken. Serves 4
>
>Jill
>
>
Sounds good. I've saved it. Thanks
Janet US

On 1/29/2021 1:29 PM, US Janet wrote:
> On Fri, 29 Jan 2021 12:58:24 -0500, jmcquown >
> wrote:
>
>> Sauteed Sesame Chicken
>>
>> 4 boneless chicken breast halves*
>> flour
>> 2 Tbs. milk
>> 1 egg
>> 1 Tbs. butter
>> 2 Tbs. peanut oil
>> 1 c. chicken broth
>> 1/2 tsp. dried ginger
>> 1/2 tsp. red pepper seeds
>> sesame seeds
>> dash or two of light soy sauce
>> 2 cloves garlic, crushed
>> 1/4 tsp. sesame oil (not toasted sesame oil)
>> cornstarch & water for a slurry
>>
>> Pound each breast half to 1/4" thick (*or use chicken cutlets). Combine
>> milk and egg in a shallow bowl. Dredge chicken in flour and then in egg
>> mixture. Sprinkle each side generously with sesame seeds.
>>
>> Over medium heat, melt butter in peanut oil in a skillet until hot.
>> Brown chicken until golden on both sides. Stir in remaining
>> ingredients. Reduce heat to low, cover and simmer 10-15 minutes.
>> Remove chicken to a platter and keep warm. Increase heat and stir in
>> the cornstarch slurry to thicken the sauce slightly. Spoon sauce over
>> chicken. Serves 4
>>
>> Jill
>>
>>
> Sounds good. I've saved it. Thanks
> Janet US
>
You're welcome! I've been on a sort of a sesame seed kick in the last
couple of months. I bought a large container which I store in the
freezer so they don't go rancid. I don't remember where I got that
recipe. It may have been from a cooking magazine. I jotted down and
tried a lot of recipes in the 1980's from cooking magazines. The
magazines are long gone but this one wound up in my recipe box as a
keeper.

Jill

On Friday, January 29, 2021 at 12:58:30 PM UTC-5, wrote:
> Sauteed Sesame Chicken
>
> 4 boneless chicken breast halves*
> flour
> 2 Tbs. milk
> 1 egg
> 1 Tbs. butter
> 2 Tbs. peanut oil
> 1 c. chicken broth
> 1/2 tsp. dried ginger
> 1/2 tsp. red pepper seeds
> sesame seeds
> dash or two of light soy sauce
> 2 cloves garlic, crushed
> 1/4 tsp. sesame oil (not toasted sesame oil)
> cornstarch & water for a slurry
>
> Pound each breast half to 1/4" thick (*or use chicken cutlets). Combine
> milk and egg in a shallow bowl. Dredge chicken in flour and then in egg
> mixture. Sprinkle each side generously with sesame seeds.
>
> Over medium heat, melt butter in peanut oil in a skillet until hot.
> Brown chicken until golden on both sides. Stir in remaining
> ingredients. Reduce heat to low, cover and simmer 10-15 minutes.
> Remove chicken to a platter and keep warm. Increase heat and stir in
> the cornstarch slurry to thicken the sauce slightly. Spoon sauce over
> chicken. Serves 4

Great! But I'd have preferred two all beef patties lettuce tomato pickles onion on a ... seed bun.