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
Method
Sources
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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.