Chicken Kiev With Mushroom Sauce Recipes

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.

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.

CHICKEN KIEV

Steps:

• Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.

CHICKEN KIEV WITH MUSHROOM SAUCE

Steps:

• Mix 3/4 cup of softened butter or margarine, parsley, chives, green onion, salt, and pepper.
• Shape into 4 strips (like sticks).
• Chill or freeze until firm.
• Place one breast between 2 pieces of wax paper.
• Pound slightly.
• Repeat with others.
• Place one stick of herbed butter on each breast.
• Roll breast so butter is completely enclosed.
• Close with toothpicks.
• Sprinkle lightly with salt and pepper.
• Preheat oven to 400 degrees.
• Beat egg and water together.
• Dredge breasts in flour.
• Dip in egg mixture.
• Roll in breadcrumbs to coat well.
• Heat 1/4 cup of butter in large skillet over medium heat.
• Sauté until golden, turning gently with 2 forks.
• Place in 13x9 inch baking pan.
• Bake 15-20 minutes.
• To make your sauce, melt butter in a large skillet over medium heat.
• Add onion.
• Cook 2 minutes.
• Add mushrooms.
• Sprinkle with lemon juice, salt and pepper.
• Cook 5 minutes stirring occasionally.
• Remove from heat and stir in sour cream.
• Mix 1/2 of the sauce with cooked rice.
• Serve chicken on rice with remaining sauce on top.

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.

CHICKEN WITH MUSHROOM SAUCE

Steps:

• In lg skillet, heat 2 T butter on med-high.
• Brown chicken on both sides; cook until juices run clear.
• Remove and keep warm.
• Add remaining butter to skillet.
• Add mushrooms; cook and stir for 3 minutes.
• Stir in cornstarch, salt and pepper.
• Slowly add milk, stirring constantly; bring to a boil.
• Reduce heat; add lemon juice and Worcestershire sauce; cook and stir for 1 minute.
• Add sour cream; heat through.
• Serve over chicken.

MEXICAN CHICKEN KIEV

Steps:

• Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
• Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.
• Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
• Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)
• Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.