Chicken Kiev Recipe
Classic Restaurant Chicken Recipe
sometimes also called Chicken Supreme,
is a rich, classic recipe of boneless chicken breast pounded and rolled around
seasoned butter, breaded and fried.
It is often served with julienne potatoes and fresh peas. The recipe takes a little time, but when finished you'll have a meal fit for a King (or Queen or Empress).
In fact, it was originally created for Ukrainian Empress
Petrovna by a French chef named Nicolas François Appert, so the meal really
isn't Ukrainian at all. Seems Russian royalty in the mid-late 1700's developed
a preference for French cuisine so they were hiring French chefs or sending
their chefs to France for training.
The name for this chicken dish may have been invented after
WW ll by New York City restaurants that served it as a regular menu item
because, at the time, there were quite a few Russian immigrants from Kiev
living in the city. The recipe became a favorite restaurant recipe.
I think Chicken Kiev is a perfect example of French culinary
genius - simple but elegant. This is a chicken recipe that makes its own sauce.
Slice into the breast and the melted seasoned butter runs onto your plate.
Chicken Kiev Recipe
Favorite Restaurant Chicken Recipe
Preparation time: 45 minutes. Serves 4
- 8 ounce butter, softened
- 1 teaspoon lemon juice
- 1/2 teaspoon finely minced garlic
- 1 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 4 six ounce boneless, skinless chicken breasts
- Salt and pepper
- 2 egg yolks + 1 1/2 teaspoons water
- 2 cups Japanese bread crumbs (Panko) or dry bread crumbs + 1/4 cup more for filling
- Vegetable oil for frying
- Combine butter, lemon juice, minced garlic,
tarragon, parsley, salt and pepper in the bowl of a stand
mixer or in a food
- Place the mixture on plastic wrap or wax paper and
roll into a small log and chill it in the freezer
- Place the chicken breasts between two pieces of
plastic wrap and pound them to 1/8 inch thickness and season them with salt
- Place 1/4 of the chilled butter on the wide end of
each breast and sprinkle with 1 tablespoon of bread crumbs
- Roll up each chicken breast around the butter and
crumb mixture tucking in the sides as you go; chill the breasts
- Combine the egg yolks and water in a pie pan;
place 2 cups of bread crumbs in another pie pan; and place flour in a third pie
- Heat a large skillet with 1/2 inch of vegetable
oil over medium-high heat (about 375 degrees F)
- Roll each chicken breast in the flour and shake
off the excess; brush each breast with egg yolk and then roll each breast in
the bread crumbs making sure there are no exposed surfaces (dip the ends of the
rolled breasts a second time for extra coverage)
- Brown the chicken breasts in the heated oil in the
skillet sealed side down and then cook on all sides until golden brown (about
4-5 minutes on each side or until heated through - about 165 degrees F)
- Set the chicken breasts on a cooling rack placed
on top of a sheet pan or large plate to drain
TA-DA! You have
just created a Chicken Kiev - a chicken recipe fit for royalty!
Serve the chicken with peas and julienne potatoes if you
want to be traditional. I often like to serve this chicken with traditional mashed potatoes or twice baked potatoes.
Whatever you choose, try to keep the starch and vegetable
preparation simple so seasonings do not "fight” with the butter sauce you
created for your chicken breasts.
Enjoy your Chicken Kiev and the company of those you share it with!
"If God grants me longer life, I will see to it that no
peasant in my kingdom will lack the means to have a chicken in the pot every
King Henri IV of France