Friday, October 5, 2012

"Chicken Kiev"

Guest Post by Mary Ann, The City Cousin at The Kitchen Cousins

“Chicken Kiev”

OK, OK.  Don’t get too excited.  This isn’t really Chicken Kiev.  Chicken Kiev is rolled up with butter and seasoning in the middle.  This is seasoned, but its not rolled.  A friend asked me to make Chicken Kiev.  I flattened the boneless, skinless breasts, seasoned them, put the butter in the middle and began to roll the first one.  “What are you doing?” she asked.  “Making Chicken Kiev,” I replied.  Well, that’s not what she had in mind, hence the quotation marks. Here’s how it ended up.
Chicken Kiev


  • Boneless, skinless chicken breasts (slightly flattened to uniform thickness)
  • Flour and panko bread crumbs (roughly 1/2 and 1/2)
  • Oil for frying
  • Mushrooms
  • 1 cup Chicken broth
  • 2 tablespoons Butter


Flatten the chicken breasts slightly to a uniform thickness, approximately 1/4 inch. Pound it out between two pieces of waxed paper or plastic wrap.
Season the chicken with salt and pepper.
Dredge chicken in the flour/panko mixture.
Fry chicken until golden brown. Working in batches, keep the browned chicken warm in a 200°, preheated oven.
In a separate pan, saute the mushrooms. The only mushrooms I had in the house were portabellos so I used those.
Pour off any remaining fat from the pan used to brown the chicken. Do not rinse or wipe the pan. Those little bits on the bottom translate directly into flavor. Add one cup of chicken broth (or, if you're a sauce freak like me, 2 cups). Boil briskly for a few minutes to reduce the sauce to a slightly syrupy consistency. Add two tablespoons of butter, return the chicken to the pan, add the mushrooms and there you have it.