Chicken Kiev w Sauce

5 from 1 vote

This is a rich elegant dish to serve when you are having special guests for dinner. Works well for a special dinner at home. This has been making an appearance at our dinner table for as long as I can remember. It was the first formal dish Jan learned to cook, taught to her by her good friend, Doris. Technically this dish is usually rolled and stuffed, however, it can be served just as nicely as cutlets.

Prep Time15

Cook Time30

Servings:

Calories: 818kcal

Ingredients

For The Cutlets

2 Chicken Breasts Butterfly in half
2 Eggs Beaten
3/4 Cup Flour All purpose
1 ½ Cup Italian Bread Crumbs
1 ½ Cup Panko Bread Crumbs
½ Cup Oil
1/2 Tsp Onion powder
1/2 Tsp Garlic powder
1/2 Tsp Pepper
1/2 Tsp Salt

For the Kiev Sauce

½ White Onion
1 Bunch Scallions/Green Onions
4 Garlic Cloves
1 Cup White Wine
1 Stick of Butter
Salt and Pepper to Taste

Instructions

Trim the fat off your chicken and then butterfly it in half, place in between two pieces of plastic wrap or freezer bag. Pound the chicken with a mallet, rolling pin until ¼ inch thick. Do this to all of your chicken breast and set aside
Mix the following in your flour; garlic powder, onion powder and salt and pepper. and mix.
Place one piece of the chicken in flour, cover on both sides and shake off excess flour.
Take that same piece of chicken and lay in the beaten egg, ensure both sides are covered in egg and let excess drain off.
Then take the chicken with egg on it and put into breadcrumb mixture and set aside.
Continue to flour, egg and breadcrumb to your remaining peaces of chicken and set aside
Add the oil to a frying pan on medium-high heat and add the chicken, cook for 3 minutes on each side until golden brown.
Once your chicken is cooked place it on a wire rack to allow the remaining oil to drain off.
In a small saucepan add 1 tsp of butter until melted, then add onion, cook till translucent approx 2 min.
Add the garlic and scallions and continue to cook on Med heat. add white wine and cook for another 5 minutes, you will notice the wine reduce down.
Add remaining butter and turn off heat. Add salt and pepper to taste (if you used salted butter you will NOT need any extra salt)
If your cutlets are thick and need a few extra minutes cooking, place them on a sheet pan and 1/2 pour the Kiev sauce over your chicken and bake for 10 min at 400 degrees F.
Pour remaining sauce over chicken once you ready to eat

Notes

This serves best with mashed potatoes, we did ours with twice baked.

Nutrition