Yield: 6 servings
|Water to make 1 cup|
|2 tablespoons||Balsamic vinegar|
|2 tablespoons||Onion -- grated|
|1 teaspoon||Fresh lemon thyme -- minced|
|1 teaspoon||Lemon zest|
|¼ teaspoon||Pepper -- freshly ground|
|3||Whole skinless boneless|
|Chicken breast -- halved|
|1 tablespoon||Corn oil|
|2 tablespoons||Mustard seeds|
|¼ cup||Sesame seeds|
|2 teaspoons||Brown sugar|
|2 teaspoons||Lemon zest|
Combine first seven ingredients in a medium bowl. Mix thoroughly.
Add chicken breasts, coating carefully with the marinade. Cover and refrigerate. Allow to marinate for several hours.
Drain chicken, pat dry, and discard marinade. Add flour to a paper bag and toss chicken pieces a few at a time in the flour.
Heat corn oil in a heavy nontsick 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 zest. Sprinkle mixture over top of chicken. Pour the vermouth into casserole, but not over the seeds. Bake at 350 degrees for 25 minutes or until tender. Recipe By : Sage Cottage Herb Garden Cookbook, Dorry Baird Norris From: Alison Meyer Date: 07-21-95 (09:48) (159) Fido: Cooking