Chicken Breast With Mustard and Sesame Sauce

My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Rachel Jonell Beard, Soloist.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  whole chicken breasts
• 4  scallions
• 5  slices  fresh gingerroot, peeled, quarter-sized
• 1⁄2 cup Dijon mustard
• 1⁄2 cup  vegetable oil
• 1  tablespoon  sesame oil
• 1 1⁄2 teaspoons dry sherry

Directions

1. Place chicken breasts in a pot in a single layer, skin-side down.
2. In a blender, puree the scallions and ginger with 1 cup of water. Add to pot with chicken.
3. Add cold water to pot to cover chicken by 1 inch.
4. Bring to a boil over high heat. Reduce heat to low and simmer until cooked through, about 20 minutes.
5. Plunge chicken into cold water to cool to room temperature. Remove the breast meat in 4 intact halves, discarding skin and bones.
6. Cut each breast half crosswise on the diagonal into 1/2 inch slices. Arrange 1 half-breast on each serving plate.
7. In a bowl, whisk together the mustard, vegetable oil sesame oil, and sherry. Spoon some of the sauce over the chicken on each plate; serve the remainder of the sauce in a dish on the side.