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CATEGORY CUISINE TAG YIELD
Meats, Fruits, Grains Poultry 6 Servings

INGREDIENTS

2 c Chicken stock
2/3 c Fruity white wine
4 t Sesame oil, divided
1 1/2 lb Skinned and boned chicken
breasts
6 T Prepared mayonnaise
1 t Mustard
2 t Lemon juice
Salt & pepper
2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 244
Calories From Fat: 116
Total Fat: 13.1g
Cholesterol: 55mg
Sodium: 619.1mg
Potassium: 346.5mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 2.6g
Protein: 22.8g


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