Sesame Chicken With Cream Sauce

• 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

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

soya oil, chicken breasts, mushrooms, soy sauce, lemon juice, sesame seeds, salt, cream sauce, soy sauce, ground sesame seeds, whipping cream, garlic, dry mustard, water

Taken from www.food.com/recipe/sesame-chicken-with-cream-sauce-104237 (may not work)