1 1/2 c. milk
2 1/2 tbsp. fresh lemon juice
4 skinless, boneless chicken breasts
1/4 c. plus 2 tbsp. yellow cornmeal
1/4 c. plus 2 tbsp. flour
1/4 c. plus 1 1/2 tsp. sesame seeds
2 tsp. grated lemon zest
1 tsp. salt
1/4 tsp. fresh, ground pepper
3 tbsp. unsalted butter
3 tbsp. vegetable oil
3/4 c. chicken stock or canned broth
3/4 c. heavy cream
1 tbsp. chopped chives

In a glass or plastic bowl combine milk and 1 1/2 tablespoons lemon juice. Add chicken and marinate, covered, in the refrigerator for about an hour. In another bowl combine cornmeal, flour, sesame seeds, salt, lemon zest and pepper. Remove chicken from milk but DO NOT PAT DRY. Coat chicken in cornmeal mixture. Melt butter and oil in a large pan; add chicken and fry to deep golden brown. Drain on paper towels.

For sauce: Add chicken stock and bring to simmer over moderate heat scraping up any brown bits in pan. Add cream, chives and remaining tablespoon of lemon juice and boil until gravy thickens slightly. Season with salt and pepper to taste. Serve chicken on heated platter. Serves 4.