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Uptown Cafe's Sesame Chicken
You can pan-fry the chicken, instead of deep-fat-frying the
pieces, to save time and trouble.
8 oz. linguine
1 t. olive oil
1 C. sesame flour (recipe follows)
8 oz. boneless, skinless, chicken breast tenders
Canola or vegetable oil for deep-fat frying
1 1/2 C. lemon cream sauce (recipe follows)
1/2 C. broccoli florets
1/4 C. grated Parmesan cheese
Boil linguine according to package directions. Toss with olive oil and set aside.
Pour sesame flour into a baking pan. In small bowl, beat egg with fork until the yolk is thoroughly mixed. Dip chicken breasts into egg, then roll in flour mixture. Discard any remaining egg or flour mixture.
Meanwhile, heat enough oil to float the chicken pieces to about 375°F. in a pot with high sides. (Do not cover the pot and do not let the oil smoke. You can check temperature with thermometer or by dropping chicken into the oil. It will bubble and lift the chicken if the temperature is right.) Drop chicken into oil and cook about 5 minutes. Remove from oil and set aside. Or, sauté the chicken with 2 tablespoons oil in a large skillet set over medium-high heat; cook about 4 minutes on each side, depending on the thickness of your tenders.
Pour lemon cream sauce into a wide sauté pan. Place over medium heat, and add broccoli. Bring to a boil and allow to bubble 1 to 2 minutes, depending on how thick you like your sauce. Remove from heat and toss with linguine, chicken and cheese. (Mixture will appear soupy at first, but will thicken as it cools.) Place in bowls and garnish each serving with extra Parmesan, if you wish.
2 T. sesame seeds
1/4 C. yellow cornmeal
1 C. flour
1 t. salt
1 t. white pepper
Place sesame seeds and cornmeal in a blender and grind thoroughly. Place mixture in a plastic container with a tight-fitting lid. Add flour, salt and pepper. Shake until well combined.
Makes 1 1/2 cups.
Lemon Cream Sauce:
1 T. butter
1/2 yellow onion, chopped
1 clove garlic, minced
1 1/2 T. chives, minced
1 t. salt
1 t. pepper
2 T. chicken base
1 t. Tabasco (optional)
3/4 C. white wine
1 C. lemon juice
4 C. milk
3/4 C. heavy cream
In a skillet set over medium-high heat, melt butter. Add onion and cook until softened, with light-brown edges, about 5 minutes. Add garlic, chives, salt and pepper and chicken base. Cook 1 minute more. Remove from heat; allow to cool about 10 minutes; and stir in Tabasco (if using), wine, lemon juice, milk and cream. Mixture will curdle slightly, but the texture will improve when the sauce is reheated.
Makes about 7 cups.
Extra sauce may be tossed with pasta, served with roast chicken or added to casseroles.
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