Tarragon Chicken Kiev

Name: Tarragon Chicken Kiev
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 237 milliliters chicken broth; 118 milliliters dry bread crumbs; 1 egg; 2 egg yolks; 4 teaspoons all-purpose flour; 1 teaspoon minced fresh tarragon or 1/2 teaspoon dried tarragon; 1 teaspoons ground mustard; 1 Tbsp lemon juice; 4 servings Salt, pepper and ground nutmeg to taste; 4 boneless skinless chicken breast halves; 2 Tbsps water

You can never have too many main course recipes, so give Tarragon Chicken Kiev a try. This recipe serves 4. One portion of this dish contains roughly 29g of protein, 16g of fat, and a total of 315 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up tarragon, egg, water, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

In a small bowl, combine 3 tablespoons butter and tarragon; chill. Shape tarragon butter into four 2-in. logs; freeze until firm. Flatten chicken to 1/8-in. thickness; season with salt, pepper and nutmeg. Center a butter log on each chicken breast.

Ingredients you will need

Chicken Breast

Tarragon

Whole Chicken

Butter

Nutmeg

Pepper

Salt

Equipment you will use

Bowl

Roll up and tuck in ends; secure with a toothpick. In a shallow bowl, beat egg and water. Coat chicken with flour, then dip in egg mixture and roll in bread crumbs. In a skillet, cook chicken in remaining butter until golden brown.

Ingredients you will need

Breadcrumbs

Whole Chicken

Butter

All Purpose Flour

Water

Roll

Dip

Egg

Equipment you will use

Toothpicks

Frying Pan

Bowl

Transfer to a greased 8-in. square baking pan.

Equipment you will use

Baking Pan

Bake, uncovered, at 350° for 20 minutes or until chicken juices run clear.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Meanwhile, for sauce, melt butter in a saucepan over low heat. Stir in flour and mustard until smooth. Gradually stir in broth and tarragon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. In a bowl, combine egg yolks and lemon juice. Gradually whisk a small amount of hot mixture into yolks. Return all to the pan, stirring constantly. Cook and stir until sauce reaches 160°, about 1 minute. Discard toothpicks from chicken; serve with sauce.

Ingredients you will need

Lemon Juice