Chicken à la Kiev, step by step


Chicken à la Kiev  is prepared with chicken breasts stuffed with butter ( in Russia) or garlic butter ( in America), breaded and fried. It is a pure pleasure to savor the crunchy coating, the tender chicken and the butter sauce. This is one of the favorites meals since many years. We like it so much that it is a first choice for our birthdays dinners.

It is at the twentieth century that this dish appeared on the menus of  Ukraine, Russia and Polish tables and it became popular in America by the end of 1940 years.

There are two methods to prepare it: one consist to partly bone the breast  and the other is to prepare it with boned and flattened  chicken breasts. I tried both ways but I prefer the latter as I find it is easier to insert the butter in a flattened breast.

The breast can be prepared up to 2 hours prior to  cooking. Take out of the refrigerator 15 minutes before frying.

 

 Chicken Kiev

  Servings: 4

Prep Time1 hrCook Time25 minsTotal Time1 hr 25 mins

 ½ cup (125 g) butter, at room temperature
  pinch of tarragon
 1 clove of garlic, finely chopped
 2 tbsp (30 ml) chopped parsley
 2 tsp (10 ml) fresh lemon juice
 Cracked peppercorn
 4 large boneless, skinless chicken breast halves
 ¼ cup (30 g) all-purpose flour
 4 eggs, well beaten
 2 cups (500 ml) fresh breadcrumbs (white bread ground in food processor without crust )
 Vegetable oil for deep frying

1

Put the butter, garlic, parsley, tarragon, black pepper and lemon juice in a small bowl or the bowl of the food processor and beat until well blended with remaining parsley particles. Put the garlic butter on a piece of parcment or wax paper and shape in a narrow cylinder. Reserve in freezer.

Poulet à la Kiev

2

With a heavy skillet or a chinese cleaver, flatten each chicken breasts between 2 sheets of parchment of wax paper. Reserve in refrigerator.

Poulet à la Kiev

3

Cut butter in 4 pieces. Put one piece of butter in the center of a chicken breast, wrap butter with breast securing it with toothpicks. Proceed with remaining chicken breasts and butter pieces.

4

Put flour in a pie plate, beat eggs in a medium bowl and scatter bread crumbs in a pie plate or cake pan.

Poulet à la Kiev

5

Have ready a lightly floured dinner plate. Coat one piece of stuffed chicken with flour, shake to remove excess flour, dip in beaten eggs and coat with breadcrumbs. Put breaded chicken pieces on dinner plate leaving space between them. Refrigerate.

Poulet à la Kiev

6

Heat the oil at 360 °F (180°C) in a deep fryer or a deep heavy casserole. Preheat the oven to 350 °F (185°C).

7

Fry the chicken 5 to 10 minutes until brown. To add more time: 1 minute . Chicken balls must not touch while frying.

Poulet à la Kiev

9

Guests should gently cut the chicken Kiev to prevent butter spurting. Toothpicks are removed by guests as they are discovered.

Ingredients

 ½ cup (125 g) butter, at room temperature
  pinch of tarragon
 1 clove of garlic, finely chopped
 2 tbsp (30 ml) chopped parsley
 2 tsp (10 ml) fresh lemon juice
 Cracked peppercorn
 4 large boneless, skinless chicken breast halves
 ¼ cup (30 g) all-purpose flour
 4 eggs, well beaten
 2 cups (500 ml) fresh breadcrumbs (white bread ground in food processor without crust )
 Vegetable oil for deep frying

Directions

1

Put the butter, garlic, parsley, tarragon, black pepper and lemon juice in a small bowl or the bowl of the food processor and beat until well blended with remaining parsley particles. Put the garlic butter on a piece of parcment or wax paper and shape in a narrow cylinder. Reserve in freezer.

Poulet à la Kiev

2

With a heavy skillet or a chinese cleaver, flatten each chicken breasts between 2 sheets of parchment of wax paper. Reserve in refrigerator.

Poulet à la Kiev

3

Cut butter in 4 pieces. Put one piece of butter in the center of a chicken breast, wrap butter with breast securing it with toothpicks. Proceed with remaining chicken breasts and butter pieces.

4

Put flour in a pie plate, beat eggs in a medium bowl and scatter bread crumbs in a pie plate or cake pan.

Poulet à la Kiev

5

Have ready a lightly floured dinner plate. Coat one piece of stuffed chicken with flour, shake to remove excess flour, dip in beaten eggs and coat with breadcrumbs. Put breaded chicken pieces on dinner plate leaving space between them. Refrigerate.

Poulet à la Kiev

6

Heat the oil at 360 °F (180°C) in a deep fryer or a deep heavy casserole. Preheat the oven to 350 °F (185°C).

7

Fry the chicken 5 to 10 minutes until brown. To add more time: 1 minute . Chicken balls must not touch while frying.

Poulet à la Kiev

9

Guests should gently cut the chicken Kiev to prevent butter spurting. Toothpicks are removed by guests as they are discovered.

Chicken Kiev

 

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