Sesame-Coated Sautéed Chicken Breasts Recipe

"Here is a classic recipe from Pierre Franey’s “60-Minute Gourmet,” one that happens not to take quite that long to cook at all Sesame was a novel ingredient for him, he wrote in 1981, introduced to him by the cooking of “the late Virginia Lee, one of the finest Chinese chefs I have ever met She used a lot of sesame oil and sesame paste in her flavorings, both in main courses and sauces such as that which accompanies a Mongolian hot pot.” Mr..."