Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Sesame Chicken with Cumberland Sauce

Tender chicken breasts coated in a rich Dijon-garlic butter, then breaded with Parmesan, breadcrumbs and toasted sesame seeds and baked until golden. The chicken is served with a warm currant-orange Cumberland sauce on the side for dipping.


Servings: About 12
Prep Time: About 25 minutes
Cook Time: About 20 minutes

Ingredients:

For the Chicken:

  • 6 whole chicken breasts, halved, boned and skinned (12 pieces)
  • 3 sticks (1½ cups) butter
  • 2 tablespoons Dijon mustard
  • 2–3 cloves garlic, minced
  • 3 shallots, minced
  • 8 ounces breadcrumbs
  • Parmesan cheese, grated (see note)
  • 3 ounces sesame seeds, toasted

For the Cumberland Sauce:

  • 1 jar currant jelly
  • Grated zest of 1 small orange
  • 1 tablespoon orange juice
  • 2 tablespoons Port wine, or to taste

Instructions:

  1. Preheat the oven to 350°F.
  2. Melt the butter in a saucepan. Add the Dijon mustard, garlic and shallots and stir until well blended.
  3. In a separate shallow dish, combine the breadcrumbs, grated Parmesan and toasted sesame seeds.
  4. Dip each chicken breast piece into the butter mixture, coating it thoroughly.
  5. Transfer to the breadcrumb mixture and coat well on all sides.
  6. Arrange the chicken on baking sheets in a single layer.
  7. Bake for 10 minutes, turn the chicken over and bake for another 10 minutes, or until golden and the chicken is cooked through.
  8. Serve hot with individual portions of warm Cumberland sauce for dipping.

Cumberland Sauce:

  1. Place the currant jelly in a small saucepan and heat gently until melted.
  2. Stir in the orange zest, orange juice and Port.
  3. Heat until well combined and serve warm in small sauce cups alongside the chicken.

Tip: The original recipe calls for “1 triangle Parmesan cheese,” which isn't a precise amount. I would preserve that wording rather than guess at the weight. For food safety, check that the thickest chicken pieces reach 165°F; depending on their thickness, they may require more than the original 20-minute baking time. The Cumberland sauce is intentionally served on the side because the original recipe notes that it is too rich to pour over the chicken.

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