CHICKEN KIEV WITH RUSSIAN MUSHROOM SAUCE

Chicken Kiev with Russian Mushroom Sauce image

Provided by Pat Duran

Categories Gravies

Time 50m

Number Of Ingredients 19

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CHICKEN:
1/4 c butter,softened
2 Tbsp fresh parsley,minced
1/4 tsp dried rosemary
1/8 tsp garlic powder
4 medium chicken breasts, boneless and skinless
3 Tbsp milk
1/4 c fine italian seasoned bread crumbs
1 medium fresh lemon, cut into wedges
round wooden toothpicks
RUSSIAN MUSHROOM SAUCE:
1/4 c butter
1/2 c onions,minced
2 clove garlic, minced
1 lb button mushrooms, thinly sliced
3 Tbsp lemon juice
1 tsp salt and pepper
1 c dairy sour cream
8 oz pkg. fine noodles, cooked and drained

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.