Frank's Recipes! Sautéed Sesame Chicken

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Sautéed Sesame Chicken

4 boneless chicken breast halves
2 tablespoon milk
1 tablespoon butter or margarine
1 c. chicken broth
1/2 tsp. powdered ginger
1/4 -1/2 tsp. crushed red pepper flakes
flour
1 egg
2 tablespoon vegetable oil
3 tablespoon sesame seeds (not toasted)
1 tsp. light soy sauce
1 clove garlic, crushed
1/4 tsp. sesame oil
1 tablespoon cornstarch
2-3 tablespoon cold water
2 tablespoon chopped fresh parsley

Pound each breast half to 1/4 inch thick. Stir milk into egg in a small bowl. Dredge chicken in flour to coat, then dip into egg mixture. Set on waxed paper and sprinkle lightly with sesame seeds; let 'set'. Over medium heat, melt butter in vegetable 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 (or the 2 plates you probably have... *grin*) and keep warm.

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