CHICKEN KIEV WITH MUSHROOM SAUCE
An easy recipe for flattened chicken breast, stuffed with herby butter, covered in breadcrumbs and fried until golden brown.
Provided by Anina
Categories Main Dish
Yield 4 people
Number Of Ingredients 16
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.
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
CHICKEN KIEV (RUSSIAN)
A very tender and succulent chicken dish. This recipe was suggested to me by my Russian friend. I modikfied and improvised and added some different spices than the original. It is delicious, and you should try it.
Provided by William Uncle Bill
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove all fat from chicken and discard.
- If chicken breasts are in one piece, split them into two pieces.
- Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil. Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness. The oil helps the chicken to slide while pounding.
- DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP.
- Place on a dish, cover and set prepared chicken breasts aside.
- In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
- Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".
- Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
- Cut butter into 6 equal pieces (1/2" x 3").
- Place one piece of butter at the front of each prepared chicken breast.
- Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
- This is necessary so that the butter does not run out while deep-frying.
- Secure chicken rolls with skewers or toothpicks.
- In a bowl, beat eggs with water.
- In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
- In another separate bowl, measure the bread crumbs.
- Completely coat each rolled chicken into the flour mixture.
- Dip flour coated chicken into the egg mixture.
- Now roll and coat the chicken in the bread crumbs mixture.
- Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator.
- In a medium size frying pan, add vegetable oil and heat to medium-high heat.
- Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.
- To test for doneness, cut into 1 rolled chicken to make sure no pink is showing.
- Serve immediately, garnished with lemon twists and parsley.
Nutrition Facts : Calories 1201.5, Fat 107.8, SaturatedFat 30.1, Cholesterol 239.6, Sodium 441, Carbohydrate 19.6, Fiber 1.5, Sugar 1.2, Protein 40.6
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