Chicken Kiev

By • April 26, 2011 • 37 Comments

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Author Notes: Many years ago I attempted to expand my recipe base using Alice's Restaurant Cookbook as my guide. Alice was so casual with her approach, and I was attracted to some little line drawings she made showing how to wrap up a Chicken Kiev.

I have deviated from her recipe - I don't dip the Kievs in egg, and I make a little sauce to pour over them. Two Kievs per person is really a very ample portion.
Bevi

Food52 Review: WHO: Bevi is a mother and avid home cook, who grew up working at her family's hotel. She lives in Vermont.
WHAT: Chicken breasts, classed up.
HOW: Pound your chicken breasts until they're thin, roll a generous amount of herby butter inside -- then sear, bake, and make a pan sauce.
WHY WE LOVE IT: Bevi's Chicken Kievs have all of our favorite things going on: herbs, garlic, lemon, white wine, and, of course, lots of butter. The chicken breasts stay moist when they're cooked this way -- and the sauce lightens it all up. We can't wait to make this for our next dinner party.
The Editors

Makes 8

  • 4 boneless chicken breasts
  • Salt and pepper
  • 3 garlic cloves, finely minced
  • 1 handful Italian parsley, finely chopped
  • 2 tablespoons fresh thyme, chopped
  • 8 fresh basil leaves, finely chiffonaded
  • 8 tablespoons butter, slightly softened
  • 1/2 cup flour
  • 3 tablespoons olive oil
  • 1 cup white wine
  • Extra lemon juice for sauce
  • 8 lemon wedges
  1. Use a mallet or rolling pin (or Amanda's favorite pounder!) to pound and flatten the chicken breasts. I place each breast between pieces of plastic wrap. Make the breasts as thin as possible, but try not to tear the breasts - 1/4-inch is a good thickness to aim for. You are going to slice each flattened breast in half.
  2. With the "smooth" side of the breasts down, lightly season the breasts with salt and pepper. Then, divide the garlic and herbs into eighths, and sprinkle each breast half with an eighth of the garlic and herbs.
  3. Shape each tablespoon of butter into a cylinder, and place in the center of the breasts The butter should be placed like this: ( - ). The goal is to wrap up the breasts so the Kievs are as airtight as possible to keep the butter from leaking out during cooking. I fold over the breasts on the sides first, and then top and bottom.
  4. Dust the Kievs in flour, very lightly, and then place them in the refrigerator for at least 30 minutes so they can firm up. You may want to use toothpicks to keep the Kievs intact. Take them out of the refrigerator about 30 minutes before you are ready to brown them.
  5. Heat the olive oil in a large skillet over medium heat. Using tongs, place the Kievs in the skillet and brown nicely on all sides, including the tops and bottoms of the Kievs. I find that some of my Kievs have 3 sides; others - 4 sides - in addition to a "top" and "bottom". The browning may take about 15 minutes.
  6. Place the Kievs in a 300°F oven while you make the sauce.
  7. If you find that some of the Kievs have released their butter, that is fine - it happens all the time. To the skillet, add the wine and scrape all the good bits into the wine. If you need to add butter to the sauce, just a small pat will do. Reduce the sauce until it is nicely brown and shimmering. Taste -- and for a little brightness, you may want to add a tiny bit of lemon juice.
  8. Plate the Kievs and pour the sauce over them. Serve with lemon wedges.
Jump to Comments (37)

Tags: Easy, savory

Comments (37) Questions (0)

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16 days ago Robin

44years ago chicken kiev was the first fancy dinner I made my boyfriend, now husband. We had no kitchen table, so we ate on a picnic blanket. Between the rum cake dessert, champagne and that rich, buttery chicken course, we never got vertical that night. Thanks for bringing back great memories.

Cakes

16 days ago Bevi

Robin this is too sweet. Maybe you will recreate that scenario and I would be honored if my recipe were to be included in that tableau.

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16 days ago Robin

Dear Bevi, We would have to figure out the no cholesterol version since his arteries now have stints and the no alcohol rum cake since the meds that go along with the arteries require grape juice, instead of wine or spirits. If you want to give me a new menu....March is the anniversary of our first meeting. Recreating a dinner is something I would love to do!

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10 months ago Kathy Cooks

@Bevi: I will try those other recipes too when time permits. I just can't thank you and the other wonderful cooks here for these great recipes. I started out 3 years ago as a newlywed with not a lot of cooking under my belt but right from the start my husband and his children were amazed at the food I cooked. They just thought I was modest. hee hee.

Cakes

10 months ago Bevi

I am glad you have come into your own as a cook!

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10 months ago Ali

How do I make this recipe Kosher?

Cakes

10 months ago Bevi

Hi Ali, I really don't know the answer, because the butter is integral to the flavor and the sauce. I did, however, find this link that mentions a pareve butter substitute that is sold in Whole Foods. I have never used it, so I can't vouch for it. http://koshertreifcooking...

Stringio

10 months ago Mark Perino

Replace the butter with shmaltz?

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10 months ago Ali

Bevi, thank you.

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10 months ago Bevi

Schmaltz might be interesting. You also might want to send a message to ChefJune,
or Kukla, both whom may have a suggestion for you.

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10 months ago Kathy Cooks

I meant to say, "What" a delicious dinner. :)

Cakes

10 months ago Bevi

I am so glad you enjoyed it! I have two other kiev recipes here on food52. If you would like to try them, please let me know what you think. The recipe isn't hard at all, and toothpicks make it much easier!

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10 months ago Kathy Cooks

I made this last night and watch a delicious dinner! This is definitely a keeper recipe. It sounds hard but it's really not. I put the chicken together with toothpicks. It is easy to sauté them with the toothpicks and when they are cooked, just take the toothpicks out and the chicken is sealed. Browning the chicken seals the butter and herbs inside so all is deliciousness after you pour some sauce on it. My husband raved about this recipe. loved it! Me too!

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10 months ago J Curtis Thomas

What is Amanda's favorite pounder?

Cakes

10 months ago Bevi

Attached is a link that Amanda provided for a smashed potato recipe...
http://www.amazon.com/dp...

Erik__babette's_sous_chef

10 months ago Babette's sous chef

Suggestions: specify oven-proof skillet or saute pan...why not save time dividing the herbs & garlic,simply make a compound butter with the herbs and garlic, shape into cylinders or logs and freeze. One could also use wide variety of seasonings, such as shallots, lemon zest and minced capers. The great thing about compound butters is they can be frozen to have on hand for this and other such recipes.

Cakes

10 months ago Bevi

You can use saute pan for the top of the stove searing. Yes, you can make compound butter. And herb combinations can be endless and what you have on hand.

Stringio

10 months ago Mark Perino

Amazing and delicious. My only suggestion is that you probably should 1.5x-2x the amount of basil+Thyme+Garlic+Parsley as more of that filling in each Kiev is even better.

Cakes

10 months ago Bevi

Thanks for your suggestion. Also, other herbs are good, such as majoram.

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10 months ago drbabs

Barbara is a trusted source on General Cooking.

Yum, Bevi; congratulations on the Wildcard!

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10 months ago Bevi

Thank you drbabs!

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10 months ago EmilyC

Congrats Bevi! What a great take on a classic!

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10 months ago Bevi

Thank you!

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10 months ago Kukla

I am so happy for you, Bevi! Congratulations! This is one of my favorite recipes on food52!

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10 months ago Bevi

Thanks Kukla! Keep on enjoying them.

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10 months ago aargersi

Abbie is a trusted source on General Cooking.

Hurrah! Congratulations! This looks delicious!!

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10 months ago Bevi

I bet you could add a nice Texan twist to them!

Gator_cake

10 months ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations, Bevi! I've never made Chicken Kiev, but this recipe needs to change that :-)

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10 months ago Bevi

You are very kind, HLA. I hope you enjoy them.

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10 months ago lapadia

Yay! Love your "Boozy Cider Sauce" version, too. Have made these a few times...http://food52.com/recipes...

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10 months ago Bevi

Thanks lapadia! Maybe for your Superbowl Party?

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10 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations Bevi, I am so thrilled to see this wonderful recipe get a WC, I LOVE chicken kiev, I will be trying this very very soon.

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10 months ago Bevi

Enjoy, Suzanne!

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10 months ago inpatskitchen

Yay Bevi! Congrats on the Wildcard win....I LOVE Chicken Kiev and your version looks and sounds wonderful! Saved!

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10 months ago Bevi

Thanks Pat! I hope you try it soon.

Mallory

over 2 years ago totalnoms

I made this a few weeks ago and wanted to let you know how beyond delicious it was. Thank you so much for the recipe- I'll be making this for years to come!!

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over 2 years ago Bevi

Thank you so much! I am so glad you enjoyed the dish. It's a nice twist on chicken. If you ever feel the urge, please try my other Chicken Kiev recipe using walnuts and served in a sage butter sauce.