Sauteed Sesame Chicken
rec.food.cooking/Jill McQuown (2001)
Serves 4; may be halved

4 boneless chicken breast halves
2 Tbsp. milk
1 Tbsp. butter
1 cup chicken broth
1/2 tsp. grated ginger
1/4 tsp. crushed red pepper flakes
flour
1 egg
2 Tbsp. peanut oil
3 Tbsp. sesame seeds
1 tsp. light soy sauce
1 clove garlic, crushed
1/4 tsp. sesame oil
1 Tbsp. cornstarch
2-3 Tbsp. cold water
2 Tbsp. chopped fresh parsley

Pound each breast half to 1/4 inch thick.

Mix egg with milk in a small bowl. Dredge chicken in flour to coat, then dip into egg mixture. Sprinkle each side with sesame seeds and set aside on waxed paper to dry slightly.

Over medium heat, melt butter in peanut oil in large skillet until hot.

Brown chicken on each side until golden. Add remaining ingredients.

Reduce heat to low; cover and simmer 10-15 minutes or until tender.

Remove chicken carefully with a slotted spoon; place on a serving platter and keep warm.

Increase heat and stir into the pan a slurry made of cornstarch dissolved in cold water. Add chopped parsley. Stir until the sauce thickens to *nearly* a glaze consistency. Pour over chicken on the serving platter.

Garnish with sprigs of fresh parsley and serve.