Chicken Kiev with Mushroom Sauce
An easy recipe for flattened chicken breast, stuffed with herby butter, covered in breadcrumbs and fried until golden brown.
Chicken Kiev with Mushroom Sauce
An easy recipe for flattened chicken breast, stuffed with herby butter, covered in breadcrumbs and fried until golden brown.
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Chicken Kiev
Mushroom Sauce
Instructions
Chicken Kiev
  1. Place all the herbs, chopped roughly, into a food blender. Blend herbs until fine and mix with melted butter.
  2. 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.
  3. 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.
  4. Place the bread and seasoning into a food processor and blend until fine.
  5. Dip chicken breast into whisked egg and straight into the spiced breadcrumbs and arrange it in an oven safe dish.
  6. 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.
Mushroom Sauce
  1. Heat the oil in a medium saucepan. Sauté the garlic in the oil and add the mushrooms.
  2. As soon as the mushrooms start to lose their moisture, add the butter.
  3. Add the flour and remove from heat.
  4. Use a wooden spoon to mix the flour into the moisture and melted butter.
  5. Add milk and stir.
  6. 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.
  7. Serve chicken kievs with creamy mushroom sauce.