Sautéed Sesame Chicken

4 boneless chicken breast halves
2 T. milk
2 T. butter
1 cup chicken broth
½ tsp grated ginger
¼ tsp crushed red pepper
flour
1 egg
2 T. peanut oil
3 T. sesame seeds
1 tsp light soy sauce
4 cloves minced garlic
¼ tsp sesame oil
1 T. cornstarch
2-3 T. cold water
2 T. chopped fresh parsley

Pound chicken to ¼ inch.

Mix egg w/milk in a small bowl.

Dredge chicken in flour then dip in egg mixture.  Sprinkle each side w/sesame seeds and set aside on waxed paper to dry slightly.

Over medium heat melt butter in peanut oil in large skillet until hot.  Brown chicken on each side until golden brown.

Add remaining ingredients.

Reduce heat to low, cover and simmer 10-15 min.

Remove chicken carefully with slotted spoon, place on a serving platter and keep warm.

Increase heat and stir into pan a slurry made of cornstarch dissolved in cold water. Add chopped parsley. Stir until sauce thickens to a glaze consistency. Pour over chicken on platter.

Garnish w/sprigs of fresh parsley.