Ingredients Jump to Instructions ↓

  1. 6 Skinless chicken breast halves

  2. 1/4 cup 15g / 1/2oz Flour

  3. 1 tablespoon 15ml Corn oil

  4. 2 tablespoons 30ml Mustard seeds

  5. 1/4 cup 27g / 1oz Sesame seeds

  6. 2 teaspoons 10ml Brown sugar

  7. 2 teaspoons 10ml Grated lemon rind

  8. 1/3 cup 78ml Vermouth

  9. Marinade

  10. 1 lemon plus water to make

  11. 1 cup

  12. 2 tablespoons 30ml Brown rice vinegar or balsamic vinegar

  13. 1/4 teaspoon 1 1/3ml Molasses

  14. 2 tablespoons 30ml Grated onion

  15. 1 teaspoon 5ml Minced fresh lemon thyme

  16. 1 teaspoon 5ml Grated lemon rind

  17. 1/4 teaspoon 1 1/3ml Black pepper, freshly ground

Instructions Jump to Ingredients ↑

  1. Combine the marinade ingredients in a medium bowl. Mix thoroughly. Add chicken breasts, coating carefully with the marinade. Cover and refrigerate. Allow to marinate for several hours.

  2. Drain chicken, pat dry, and discard the marinade. Add flour to a paper bag and toss chicken pieces a few at a time in the flour.

  3. Heat corn oil in a heavy nonstick skillet and saute chicken pieces on both sides until they are lightly browned. Transfer chicken to a shallow ovenproof casserole. Wipe out skillet with a paper towel. Add mustard and sesame seeds to skillet and cover. Shake over medium flame until seeds are lightly browned. Combine seeds, brown sugar, and lemon rind. Sprinkle mixture over top of chicken. Pour vermouth into casserole (but not over the seeds). Bake at 350 degrees for 25 minutes or until tender. Serve with "Seedy Noodles" (recipe included in this collection) with fennel, tomato paste, and raisins, and steamed broccoli. This recipe serves 6.


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