Chicken with Sesame Mayonnaise

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
8 appetizer portions

Ingredients
  • 2 cups chicken stock
  • 2/3 cup fruity white wine
  • 4 teaspoons sesame oil
  • 24 ounces boned and skinned chicken breast
  • 3 egg yolks*
  • 1 teaspoon mustard
  • 2 teaspoons lemon juice
  • 1/2 cup sunflower oil
  • 2 tablespoons sesame seeds
Directions
  • Combine stock and wine in a saucepan. Bring to a boil, then reduce to simmer. Add 2 teaspoons of sesame oil and blend well. Taste for seasoning; the stock should be quite salty.

  • Add the chicken breasts, and simmer slowly for 5 minutes. Remove from heat and let the breasts continue to cook in the warm stock. Check frequently; the breasts are ready when they are just past pink on the inside.

  • Remove from stock and cut into broad, thin slices. Let cool.

  • To prepare the mayonnaise, place egg yolks, mustard and lemon juice in the bowl of a food processor. Blend quickly. With the motor running, begin adding the sunflower oil drop by drop. After 1/3 of the oil is added, continue adding in a thin stream and add the remaining 2 teaspoons of sesame oil. Taste for seasoning.

  • In a bowl, combine the chicken and the mayonnaise. Reserve in the refrigerator until ready to serve.

  • Place 2 tablespoons sesame seeds in a small roasting pan. Place under a hot broiler for 2 to 3 minutes, or until golden brown.

  • Garnish chicken with sesame seeds.

  • Suggested drink: Hidalalgo Manzanilla, La Gitana

  • *RAW EGG WARNING

  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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