Best 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:

• 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.

CHEF JOHN'S CHICKEN KIEV

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.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

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.

CHEF JOHN'S CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken on all sides with salt and ground black pepper.
• Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
• Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
• Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
• Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
• Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

CHICKEN KIEV

Steps:

• Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
• Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
• When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
• In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
• In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.