LEMON GRASS FRAGRANT CHICKEN

3 tablespoons butter
2 medium white or yellow onions, finely chopped
12 to 15 medium mushrooms, sliced, about 1 1/2 cups
1 teaspoon sesame seed
1 large clove garlic, coarsely chopped
1 stick of fresh lemon grass, sliced
1/2 inch root ginger, finely chopped, about 1 teaspoon
1/2 teaspoon green chillies, finely chopped or dash of hot sauce
1/2 teaspoon red peppercorns
1 cup chicken broth, canned or homemade
2 ounces mango, dried, sliced, about 1/4 cup or 1/4 fresh mango, sliced
1/4 cup coconut milk, canned, from pressed fresh coconut
1/8 cup dry sherry or brandy
1 whole chicken breast, sliced and stir fried in 1 tablespoon vegetable oil or 1 1/2 to 2 cups sliced cooked leftover chicken
2 tablespoons fresh cilantro, coarsely chopped
1/4 cup heavy cream
1 tablespoon cornstarch, only if necessary to thicken
dried coconut and cilantro leaves to garnish

Saute onions, mushrooms, sesame seed and garlic in butter until browned. Add lemon grass, ginger, chillies, peppercorns and chicken broth, bring to boil and cook on moderate heat until reduced by about half. Add dried mango; if using fresh mango, add that at the end, not now, coconut milk, liquor and chicken and heat slowly until warmed through. Add cilantro and cream and simmer only a few minutes. If sauce is too thin, stir in cornstarch until thickened. Serve immediately over fragrant Thai rice. Serves 2 to 4.