CHICKEN KIEV WITH RUSSIAN MUSHROOM SAUCE
This tasty chicken dish is sure to please. Mushroom Sauce is great, recipe given to me by my neighbor, who is from Russia.
Provided by Pat Duran
Categories Gravies
Time 50m
Number Of Ingredients 19
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.
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHEF JOHN'S CHICKEN KIEV
I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
- Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
- Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
- Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
- Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g
CHICKEN KIEVS
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 8
Number Of Ingredients 22
Steps:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
CHICKEN KIEV WITH MUSHROOM SAUCE
Make and share this Chicken Kiev with Mushroom Sauce recipe from Food.com.
Provided by Cooking Wife
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 1063.2, Fat 74, SaturatedFat 45.1, Cholesterol 299.1, Sodium 1545.5, Carbohydrate 60.9, Fiber 3, Sugar 4.3, Protein 40.7
More about "chicken kiev with mushroom sauce recipes"
CHICKEN KIEV WITH MUSHROOM SAUCE - RECIPE - COOKS.COM
From cooks.com
CHICKEN KIEV WITH MUSHROOM SAUCE - RECIPE - COOKS.COM
From cooks.com
WHAT SAUCE GOES WITH CHICKEN KIEV? (12 SAUCES) – HANGRY HANNA
From hangryhanna.com
MUSHROOM CHICKEN KIEV – KOSHER RECIPES | OU KOSHER …
From oukosher.org
BEST CHICKEN KIEV WITH RUSSIAN MUSHROOM SAUCE RECIPES
From alicerecipes.com
INA GARTEN CHICKEN WITH MUSHROOMS - TABLE FOR SEVEN
From ourtableforseven.com
SAUCE FOR CHICKEN KIEV - TINY KITCHEN DIVAS
From tinykitchendivas.com
CHICKEN KIEV WITH MUSHROOM SAUCE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CLASSIC RUSSIAN CHICKEN KIEV WITH GARLIC AND HERB BUTTER
From pantsdownapronson.com
EASY CHICKEN KIEV RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN KIEV | RECIPETIN EATS
From recipetineats.com
CHICKEN KIEV WITH MUSHROOM SAUCE - ANINAS RECIPES
From aninas-recipes.com
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE | RECIPETIN EATS
From recipetineats.com
CHICKEN KIEV SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN KYIV WITH MUSHROOM SAUCE - UKRAINIAN CLASSIC KITCHEN
From ukrainianclassickitchen.ca
20-MINUTE SKILLET MUSHROOM CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
CHICKEN KIEV WITH MUSHROOM SAUCE - CHAMPSDIET.COM
From champsdiet.com
CHICKEN KIEV WITH MUSHROOM SAUCE - ANINAS RECIPES
From aninas-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #dietary #meat #4-hours-or-less
You'll also love