"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.

Ingredients

• 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

Directions

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. Enjoy!

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Easy Decadence - A guest post from The Kitchen Cousins

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

OMG Easy Decadence

I don’t know how many of you have noticed, but there are now chocolate cream cheeses on the market.  OMG!  Its just like cream cheese icing.

And if you haven’t had that, well, I just don’t know where you’ve been.

I quickly paired the cream cheese with mini- or two-bite brownies. Spread some chocolate cream cheese on one of those babies and you’re on your way to Choco Heaven! 

If you can wait just a minute or two, you can make two-layer decadence. You need a very sharp knife and you have to be very careful but you can make mini two-layer cakes. It takes a while to get the hang of it but you can’t have more fun eating mistakes. Milk chocolate with white chocolate in the middle, milk chocolate on top with peanut butter in the middle, white chocolate with raspberry jam in the middle…. I’m drooling just thinking about it. 

You can take a few dozen brownies and a tub or two of chocolate cream cheese to a party and you will be an instant hit. I also understand they have a dark chocolate cream cheese but I haven’t been able to find it.  Its probably just as well.  I’d just have to have at that with a spoon!

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