| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken stock |
| 2/3 |
c |
Fruity white wine |
| 4 |
ts |
Sesame oil; divided |
| 1 1/2 |
lb |
Skinned and boned chicken breasts |
| 6 |
tb |
Prepared mayonnaise |
| 1 |
ts |
Mustard |
| 2 |
ts |
Lemon juice |
|
|
Salt & pepper |
| 2 |
tb |
Sesame seeds; toasted |
INSTRUCTIONS
In a saucepan combine chicken stock and wine and bring to a boil. Reduce
heat to simmering, add 2 teaspoons of sesame oil and blend well. Taste for
seasoning; it should be quite salty. Add chicken breasts and simmer 5
minutes. Remove pan from heat and let chicken continue to cook in the hot
stock, checking frequently. When chicken is firmed up and insides are just
past pink, remove from stock and cut into broad thin slices. Let cool
completely.
In a mixing bowl combine mayonnaise, mustard, lemon juice and remaining 2
teaspoons sesame oil; season to taste with salt and pepper. Add sliced
chicken and toss to coat. Refrigerate, covered, until ready to serve.
Sprinkle chicken with toasted sesame seeds and serve on a pretty platter.
Chicken cooking liquid can be used to thin out mayo.
Recipe by: Taste TV Food Network
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Apr
27, 1998
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