Instructions: In a saucepan combine chicken stock and wine and bring to a boil. Reduce heat to simmering, add 2 teaspoons of sesame oil and blend well. Taste for seasoning; it should be quite salty. Add chicken breasts and simmer 5 minutes. Remove pan from heat and let chicken continue to cook in the hot stock, checking frequently. When chicken is firmed up and insides are just past pink, remove from stock and cut into broad thin slices. Let cool completely.

In a mixing bowl combine mayonnaise, mustard, lemon juice and remaining 2 teaspoons sesame oil; season to taste with salt and pepper. Add sliced chicken and toss to coat. Refrigerate, covered, until ready to serve. Sprinkle chicken with toasted sesame seeds and serve on a pretty platter.

This recipe yields 4 servings.

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