Tuesday, December 29, 2020

RECIPE: Deconstructed Chicken Kiev-ish

I had planned to make Chicken Kiev for Christmas Eve dinner this year but ran out of time so I skipped the breading and deep frying and turned the filling into a sauce.  My husband was disappointed - he loves breaded deep fried food - but he appreciated that this version was much healthier, and he enjoyed it so much he had seconds!

This recipe is similar to the Chicken Meunière recipe I posted earlier.

Chicken Kiev-ish

serves 2


  • 2 chicken breasts (two halves, or one pair)
  • 2 T. rice flour (you can use wheat flour if you aren't avoiding gluten)
  • 2 T. ghee
  • 4 T. butter, room temperature
  • 4 small cloves garlic, peeled and thinly sliced
  • 1 t. salt
  • 2 T. minced Italian parsley
  • 2 T. minced fresh chives


In a mortar and pestle, pound the garlic with the salt until it forms a paste.

Add the parsley and pound that to a paste.

Add the butter and pound it into the garlic and parsley.  Stir in the chopped chives and mix well.  Set aside.

If the breasts are very thick, cut the thick portion in half horizontally creating two thinner slabs. I also remove the tendon that runs down one side.  Gently pound each slab between two sheets of parchment to 1/4" thick*.  Season them with salt and pepper, then dredge them lightly with the rice flour.

In a frying pan large enough to hold both breasts, heat 2 T. ghee on medium-high.  Add the breasts and fry, turning once, until lightly browned on both sides and juices run clear when pricked with a fork (timing will depend on how thin your cutlets are).  

Remove to a warm plate and tent with parchment while you prepare the sauce.

Reduce heat to medium, add the butter mixture to the pan and stir until it melts and the garlic warms enough to take the raw taste away, 1-2 minutes. 

Pour the sauce over the breasts and serve them immediately.

I served them with mashed celeriac (seasoned with brown butter rather than garlic and thyme), and roasted vegetables (broccoli, cauliflower, and asparagus).   I prepared the sides first and kept them warm while I prepared the chicken because the chicken comes together so quickly.

*I have read that the giant chicken breasts sold these days have long fibers that separate when you pound them, and I noticed that parts of my breasts DID fall apart, which would have made it impossible to make traditional chicken kiev anyway.  By cutting the thick part of the breast in half horizontally into thinner slabs, the pieces should cook evenly even without pounding.

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