Chicken Kiev With Mushroom Sauce Recipes

CHICKEN KIEV WITH RUSSIAN MUSHROOM SAUCE

Steps:

• 1. Preheat oven to 400^. Chicken: Combine margarine, parsley,rosemary,garlic and pepper to taste in a small mixing bowl. Shape margarine mixture into four 2 inch long sticks; freeze until firm. --- Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/4 inch thickness with a meat mallet or rolling pin. Place 1 margarine stick in the center of each chicken breast; fold ends over margarine and roll beginning with long side. Secure each end with wooden toothpicks. Dip rolls into the milk and coat thoroughly with breadcrumbs. --- Bake at 400^ for 25 minutes or until browned. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges. Serve with cooked noodles, steamed vegetables or cooked rice.
• 2. Mushroom Sauce: Melt butter in large skillet over medium heat; add onion and garlic and cook 2 minutes. Add mushrooms; sprinkle with lemon juice, salt and pepper. Cool 5 minutes or until mushrooms are tender, stirring occasionally. Remove from heat. Stir in sour cream. Mix half the sauce with noodles. Spoon onto large silver platter. Remove chicken from oven. Remove tooth picks. Arrange chicken on noodles. Garnish with parsley. Serve with remaining sauce.

CHICKEN KIEV WITH MUSHROOM SAUCE

Steps:

• Mix 3/4 cup of softened butter or margarine, parsley, chives, green onion, salt, and pepper.
• Shape into 4 strips (like sticks).
• Chill or freeze until firm.
• Place one breast between 2 pieces of wax paper.
• Pound slightly.
• Repeat with others.
• Place one stick of herbed butter on each breast.
• Roll breast so butter is completely enclosed.
• Close with toothpicks.
• Sprinkle lightly with salt and pepper.
• Preheat oven to 400 degrees.
• Beat egg and water together.
• Dredge breasts in flour.
• Dip in egg mixture.
• Roll in breadcrumbs to coat well.
• Heat 1/4 cup of butter in large skillet over medium heat.
• Sauté until golden, turning gently with 2 forks.
• Place in 13x9 inch baking pan.
• Bake 15-20 minutes.
• To make your sauce, melt butter in a large skillet over medium heat.
• Add onion.
• Cook 2 minutes.
• Add mushrooms.
• Sprinkle with lemon juice, salt and pepper.
• Cook 5 minutes stirring occasionally.
• Remove from heat and stir in sour cream.
• Mix 1/2 of the sauce with cooked rice.
• Serve chicken on rice with remaining sauce on top.

CHICKEN KIEV WITH MUSHROOM SAUCE

Steps:

• Place all the herbs, chopped roughly, into a food blender. Blend herbs until fine and mix with melted butter.
• Carefully lay the flattened chicken breast on a buttered surface (as they tend to stick to wood when they are thin) and evenly spread the breast with butter. Be sure to reach the ends.
• Carefully roll the breast closed and pin it shut with a tooth pick if you prefer. This will keep the rolled breast in place throughout the baking process.
• Place the bread and seasoning into a food processor and blend until fine.
• Dip chicken breast into whisked egg and straight into the spiced breadcrumbs and arrange it in an oven safe dish.
• When you have finished with all your chicken breasts, sprinkle the olive oil over the Kiev's and bake in the oven for 30 minutes at 180 degrees Celsius.
• Heat the oil in a medium saucepan. Sauté the garlic in the oil and add the mushrooms.
• As soon as the mushrooms start to lose their moisture, add the butter.
• Add the flour and remove from heat.
• Use a wooden spoon to mix the flour into the moisture and melted butter.
• Add milk and stir.
• Put your pan back onto the heat, stirring constantly until your sauce becomes thick. Take off the heat and add salt and black pepper to taste.
• Serve chicken kievs with creamy mushroom sauce.