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."
photo by teresas photo by teresas
photo by teresas
photo by I'mPat photo by I'mPat
photo by twissis photo by twissis
Ready In:


  • 2 whole chicken breasts
  • 4 scallions
  • 5 slices fresh gingerroot, peeled, quarter-sized
  • 12 cup Dijon mustard
  • 12 cup vegetable oil
  • 1 tablespoon sesame oil
  • 1 12 teaspoons dry sherry


  • Place chicken breasts in a pot in a single layer, skin-side down.
  • In a blender, puree the scallions and ginger with 1 cup of water. Add to pot with chicken.
  • Add cold water to pot to cover chicken by 1 inch.
  • Bring to a boil over high heat. Reduce heat to low and simmer until cooked through, about 20 minutes.
  • Plunge chicken into cold water to cool to room temperature. Remove the breast meat in 4 intact halves, discarding skin and bones.
  • Cut each breast half crosswise on the diagonal into 1/2 inch slices. Arrange 1 half-breast on each serving plate.
  • 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.

Questions & Replies

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  1. twissis
    Like another reviewer, I also used skinless & boneless breasts for this easy-fix recipe, but otherwise made it as written. I served this chicken with Recipe #217042 by FT & used the lovely onion-infused stock from the chicken in her recipe for an ideal dinner combo. The Dijon mustard flavor is strong here, but we both like it. As a trial, I took part of the mustard sauce & added softened cream cheese for a creamy sauce that was also good on the chicken & can be used for a more kid-friendly or less strongly mustard-flavored sauce as desired. Made for the *Pet Parade* event & thx for sharing your recipe w/us. :-)
  2. teresas
    I had huge bone in/skin on chicken breasts so I cooked them a bit longer...they were so moist and juicy...the sauce was delicious but we found the chicken itself was not really sure what the scallions and ginger were doing in the pot...I do like the technique used in poaching the chicken...never had poached chicken before and I can see it being useful for lots of dishes...thanks for posting it...=)
  3. I'mPat
    We found this very enjoyable though I would cut back on the sesame oil by halve as I found it a little too overpowering. I made for 3 serves using skinless boneless chicken breasts which were on the large side (about 250 grams each) and took 20 minutes to cook in the poaching liquid and then I let them rest covereed with alfoil for 10 minutes before slicing and plating up. Thank you loof, made Aussie/Kiwi Recipe Swap #67 August 2012.
  4. Andi Longmeadow Farm
    wow, this was just lovely! I used scallions right from the outside garden, and I used a bone-in-with-skin chicken breast *huge*, which kept the chicken so juicy!! This was for the elderly couple i cook for, and the presentation was beautiful! I cut the dijon down to 1/4 cup because I only used 1 large chicken breast. Also scaled down the rest of ingredients as to not overwhelm the chicken. Very lovely....Served overtop some rice pilaf. Made for ZWT 6
  5. Sydney Mike
    Don't know what the difference was, but I used 4 skinnless, boneless chicken breast halves, then added the sherry to the blender when I did up the scallions & ginger in water! Everything else came together as listed, & I had an extremely nice tasting chicken dish, most of which was made for some neighbors in need! Will definietly keep this recipe around in the weeks to come! [Tagged, made & reviewed in Newest Zaar Tag]


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