Sautéed Breast of Chicken Kiev
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INGREDIENTS 6 (7-ounce) boneless chicken breasts
6 tablespoons Kiev Butter
12 mushrooms, sliced
Flour, as needed
6 eggs, beaten
2 cups dry bread crumbs
2 cups salad oil
Kiev SaucePound chicken breasts flat. Place 1 tablespoon Kiev Butter on each chicken breast and approximately 2 sliced mushrooms per chicken breast.
Wrap chicken breasts around the butter and mushrooms with your hands, forming an oval shape. Place chicken breasts on tray and refrigerate 20 to 30 minutes.
Cover each breast with flour, dip in eggs, then cover with bread crumbs. Refrigerate again 20 to 30 minutes.
Preheat oven to 375 degrees.
Using a 10-inch skillet, add oil and heat pan. Test heat of pan by dropping a few bread crumbs into oil. Crumbs should foam. Sauté breasts to a golden brown, turning often to prevent them from burning.
Place breasts in preheated oven and cook for 12 to 14 minutes.
Pour Kiev Sauce over individual chicken breasts and serve.
KIEV BUTTER
1/4 pound plus 4 tablespoons butter
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon crushed tarragon leaves
2 tablespoons minced onionAllow butter to soften in bowl. Add all ingredients, making sure they are mixed thoroughly into butter.
Chill until hard.
KIEV SAUCE
1/2 cup chopped onion
1-1/2 cups sliced mushrooms
1/4 pound butter
1/2 cup flour
3 cups milk, warmed
1/2 teaspoon chicken base
Pinch of salt
Pinch of white pepperSauté onions and mushrooms in butter until onions are transparent and mushrooms are tender. Add flour to pan and hand whip mixture until smooth. Stir in warmed milk slowly.
Add remaining ingredients, make sure the chicken base is fully dissolved. Allow sauce to simmer 3 to 5 minutes.
NOTE - Using "frozen" Kiev Butter enhances the flavor and moistness of this recipe. As the chicken breast cooks, the butter only melts, it does not disappear, and oozes at the touch of your knife and fork.