Sesame-Coated Sautéed Chicken Breasts

The butter is essential for this dish. The lightly-browned ("hazelnut") butter finished with the lemon juice is the key accent to the toasted sesame seeds.
Certainly one would not want to eat that much butter at every meal but for an occasional treat it will do no harm. Moderation in all things, including moderation.

Two or three beers?

Couldn't be easier. I skimped on the butter to my detriment - you need all of it for a nice amount of sauce at the end. Next time I'll scaloppine the breasts.

I didn't have a lemon in the house so I used a tablespoon of garlic paste with the butter and it was just amazing!

The dish is simple but not particularly good. The dish is heavy as all the butter makes it very heavy but not particularly flavorful. The lemon butter sauce only adds even more butter and I did not find the lemon butter a particularly good accompaniment to the sesame seeds and butter already on the chicken. In my humble opinion, regardless of the fame of its author, this dish does not work.

I made it as written and it was great. Mixed some black sesame seeds in with the regular seeds, which was pretty and added some interest. Controlling the heat to cook them through but not burn the seeds and butter is key.

Do this first (borrowed from another NYT recipe!): Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. Season generously on both sides with salt and pepper. Velvet the chicken: In a medium-size mixing bowl, whisk 2-3 egg whites until frothy, then whisk in 4-6 T cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead.)

This is delicious & something I prepare when we have guests whose palates are unknown to me. I serve this with a cold Asian broccoli salad in summer or sautéed spicy eggplant in the cold weather.

This really is a super easy recipes that got rave reviews from my family. I personally thought it was a bit bland (I did not use butter, just oil), but it was a good change of pace. The heat should be medium to medium-high to get a nice brown color.

Easy and everyone loved it. My choice of sides made it taste like Milanese with an Asian flair—white rice with a stir-fried broccolini, carrots and green beans. Would make it again with some sesame oil in the final sauce. Some grated ginger would be nice, too.

Delicious! I substituted ghee for butter and it was still crunchy and delicious. Instead of making the sauce with the ghee (or butter) leftover in the pan, I used it to sautee some brussels sprouts for a yummy side.

This turned out amazing, and barely took 20 mins: - I used precut "chicken tender" breasts - I didn't have sesame seeds so I used Trader Joe's "Everything Bagel" seasoning - I added a thin layer of light mayo on the chicken before dredging in the seasoning – makes it extra juicy