Chicken à la Kiev – Recipe and Preparation Method

Chicken à la Kiev – Recipe and Preparation Method

Chicken à la Kiev is a Western dish that can be served as a main course for lunch or dinner. It is known for its unique flavor and high protein content, making it a favorite among people of all ages.

This recipe is easy to prepare and doesn’t require much time or effort, taking about 15 minutes to cook and serving two people.

Main Ingredients for Chicken à la Kiev:

• 1 chicken breast (200 grams)
• 1 medium potato, cut into fries
• Plenty of sunflower oil
• ¼ teaspoon of ground ginger

Filling Ingredients:

• ½ cup of grated Parmesan cheese
• 1 slice of smoked turkey
• 1 large mushroom, finely chopped
• 1 teaspoon of finely chopped fresh coriander
• 1 teaspoon of mustard
• ¼ teaspoon of white pepper
• ½ teaspoon of salt

Sauce Ingredients:

• 1 teaspoon of butter
• ½ cup of liquid cooking cream
• 1 clove of garlic, finely minced
• 1 teaspoon of mustard
• A pinch of white pepper
• ¼ teaspoon of salt

Vegetable Ingredients:

• 1 tablespoon of butter
• 1 large zucchini, cut into half circles
• 1 large carrot, cut into half circles
• 2 tablespoons of corn
• 2 tablespoons of peas
• 2 large mushrooms, sliced
• A pinch of white pepper
• ½ teaspoon of salt

Coating Ingredients:

• 2 large eggs
• 1 cup of all-purpose flour
• 1 cup of breadcrumbs

Preparation Method:

1. Preparing the Filling: In a medium-sized bowl, combine the Parmesan cheese, mushrooms, coriander, white pepper, salt, and mustard. Mix well using a plastic spoon until all ingredients are well blended. Set aside.

2. Place the chicken breast between two sheets of plastic wrap and pound it with a meat mallet, flipping it and pounding the other side as well. Remove the chicken from the wrap, place the smoked turkey slice on top, add the prepared filling, and sprinkle with salt, pepper, and ginger. Roll the chicken into a log shape, wrap it tightly in plastic wrap, and refrigerate for 2 hours. Meanwhile, fry the potatoes.

3. Prepare three medium-sized dishes: one with beaten eggs, one with flour, and the last with breadcrumbs. Remove the chicken from the fridge, coat it in flour, then dip it in the egg, and finally coat it in breadcrumbs, ensuring it is evenly covered on all sides. Fry the chicken carefully, avoiding burning.

4. Preparing the Sauce: In a large saucepan, melt the butter over medium heat. Add the garlic and sauté until it turns light golden. Add the cooking cream, mustard, salt, and pepper, and cook for about 4 minutes until the sauce thickens slightly.

5. Preparing the Vegetables: In a wide, thick-bottomed skillet, melt the butter over medium heat. Add the carrots and sauté for 2 minutes until slightly golden. Add the zucchini and cook for another minute, then add the corn, peas, and mushrooms. Stir well, cover, and cook on low heat for about 3 minutes. Add salt and pepper, mix well, and set aside.

6. Assembling the Dish: On a serving plate, arrange the sautéed vegetables, place the fried potatoes, and add the chicken in the center. Pour the prepared sauce over the chicken and serve immediately.

Enjoy your delicious Chicken à la Kiev, hoping it adds a delightful touch to your meal!