Sesame Chicken With Cream Sauce - cooking recipe

Ingredients

1 teaspoon soya oil
5 ounces boneless skinless chicken breasts
2 mushrooms, sliced into 8 pieces
1 teaspoon soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame seeds
salt and pepper (optional)
Cream Sauce
2 cups soy sauce
1/3 cup ground sesame seeds, roasted
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard, dissolved in
1 teaspoon water

Preparation

Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).
Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired.
Cook for 8 minutes more or until chicken is white in appearance and firm to the touch.
Sprinkle with lemon juice and sesame seeds.
Add mushroom slices, cooking 2-3 minutes more and serve hot with cream sauce.
Cream Sauce:
Combine ingredients in blender or food processor and mix together for 15 seconds.
Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat.
Sauce may be stored for up to 3 days.
When reheating, add 6 tablespoons whipping cream and stir completely before serving.