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sesame chicken with lemon sauce

kitchengallery avatar
Recipe by
Samantha Bideau
@kitchengallery
Louisville, KY

If you like lemons or lemon flavored foods you will love this. It is always a big hit. I do not mix everything together at once since I have very picky eaters at home. Instead, I place the chicken, linguine, and sauce all in separate bowls and allow everyone to mix their own amount of elements together.

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yield 6 servings
method Stove Top

Ingredients For sesame chicken with lemon sauce

  • SESAME FLOUR:
  • 2 Tbsp
    sesame seeds
  • 1/2 c
    yellow cornmeal
  • 1 c
    flour
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • LEMON CREAM SAUCE:
  • 1 Tbsp
    butter
  • 1/2
    yellow onion, chopped
  • 1 clove
    garlic, minced
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 2 Tbsp
    chicken stock
  • 1/2 c
    white wine
  • 1 c
    lemon juice
  • 4 c
    milk
  • 1/2 c
    heavy cream
  • SESAME CHICKEN:
  • 8 oz
    linguine
  • 1 tsp
    olive oil
  • 1 c
    sesame flour
  • 1
    egg
  • 8 oz
    boneless chicken breasts
  • 1 c
    lemon cream sauce
  • 1/2 c
    broccoli florets
  • 1/2 c
    grated parmesan cheese

How To Make sesame chicken with lemon sauce

  • 1
    SESAME FLOUR: Place sesame seeds and cornmeal in a blender and thoroughly.
  • 2
    Place mixture in a plastic container with a tight fitting lid. Add flour, salt, and pepper. Shake until well combined.
  • 3
    LEMON CREAM SAUCE: In a skillet, set over medium-high heat, melt butter. Add onion and cook until softened with light-brown edges, about 5 minutes.
  • 4
    Add garlic, salt, pepper and chicken stock. Cook 1 minute more. Remove from heat and allow to cool about 10 minutes.
  • 5
    Stir in wine, lemon juice, milk and cream. Mixture will curdle slightly, but the text will improve when the sauce is reheated.
  • 6
    SESAME CHICKEN: Boil linguine according to package directions. Toss with olive oil and set aside.
  • 7
    Pour sesame flour into a baking pan. in a 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.
  • 8
    Meanwhile, heat enough oil to float the chicken pieces to about 375* in a pot with high sides. Drop chicken into oil and cook about 5 minutes until coating is crispy and lightly browned. Remove from oil and set aside.
  • 9
    Pour lemon cream sauce into a wide saute pan. Place over medium heat, and add broccoli. Bring to a boil and allow to bubble 1-2 minutes. Remove from heat and toss with linguine, chicken and cheese.
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