Chicken Kiev Sauce

Kiev Sauce

This sauce has been used mostly in our recipes for chicken however, this is a versatile sauce that could be used in a variety of dishes.  The Kiev sauce is very much like a scampi sauce so it would pair well shrimp, lobster, scallops or other fish.
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  • ½ White Onion
  • 1 Bunch of Scallions/Green Onions
  • 4 Garlic Cloves
  • 1 Cup White Wine
  • 1 Stick of Butter
  • Salt and Pepper to Taste


  • In a small saucepan, add butter until melted, then add onion, until translucent.
  • Add the garlic, and green onion/scallions.
  • Cook for 5 minutes, add white wine and cook for another 5-7 minutes.
  • Add salt and pepper to taste.



Variations: Add Tarragon or Red Pepper Flake
Video Transcript
Start off with three teaspoons of butter in a pan. Heat that till it melts, then add a half of diced white and cook till they are translucent. You want them to get good and caramelized. The butter and the cooked onions will bring out a nice sweetness.
Then put in your chopped garlic cloves and chopped scallions to let them cook for about three to five minutes more. Be sure to salt and pepper to taste.
Now add ¾ cup of wine and let it simmer so that it reduces a bit, but not completely. It is still intended to be a sauce to pour over the chicken so if it evaporates too much just add a bit more wine and butter.
You can then pour about two tablespoons over each piece and return the partially cooked chicken kiev to the oven to bake it again at about 400° for 15 minutes. When you are ready to serve, you can even add a little more sauce to the top.
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