Place sesame seeds and cornmeal in a blender, and grind thoroughly. Place mixture in a plastic container with a tight-fitting lid. Add flour, salt and pepper. Shake until well combined. Makes 1 cup.
In a skillet set over medium-high heat, melt butter. Add onion, and cook until softened, with light-brown edges, about 5 minutes. Add garlic, chives, salt, pepper and chicken base. Cook 1 minute more. Remove from heat and allow to cool about 10 minutes. Stir in Tabasco (if using), wine, lemon juice, milk and cream. Mixture will curdle slightly, but the texture will improve when the sauce is reheated. Makes about 7 cups.
Boil linguine according to package directions. Toss with olive oil, and set aside.
Pour sesame flour into a baking pan. In small bowl, beat egg with fork until the yolk is thoroughly mixed. Dip chicken breasts into egg, then roll in flour mixture. Discard any remaining egg or flour mixture.
Meanwhile, heat enough oil to float the chicken pieces to about 375 degrees in a pot with high sides. (Do not cover the pot, and do not let the oil smoke. You can check temperature with thermometer or by dropping chicken into the oil. It will bubble and lift the chicken if the temperature is right.) Drop chicken into oil, and cook about 5 minutes, until coating is crispy and lightly browned. Remove from oil, and set aside. Or sauté the chicken with 2 tablespoons oil in a large skillet set over medium-high heat; cook about 4 minutes on each side, depending on the thickness of your tenders.
Pour lemon cream sauce into a wide sauté pan. Place over medium heat, and add broccoli. Bring to a boil, and allow to bubble 1 to 2 minutes, depending on how thick you like your sauce. Remove from heat, and toss with linguine, chicken and cheese. (Mixture will appear soupy at first, but will thicken as it cools.) Place in bowls, and garnish each serving with extra Parmesan, if you wish.
Extra sauce may be tossed with pasta, served with roast chicken or added to casseroles.Makes 2 Source: