Chicken Kiev

Name: Chicken Kiev
Yield: makes 4 servings
Ingredients: 8 tablespoons (1 stick) butter, softened; 2 garlic cloves, minced; 2 tablespoons chopped fresh parsley leaves, dill leaves, chives, or a combination, plus more for garnish; 4 boneless, skinless chicken breasts; Salt and black pepper to taste; 1/4 cup flour; 2 eggs, beaten; 1/4 cup fresh bread crumbs, preferably homemade (page 580); Corn, grapeseed, or other neutral oil for deep-frying; Lemon wedges for serving

December 14, 2011

This classic Ukrainian dish is one of pure indulgence, and was common in French restaurants in the middle of the last century. Warn your guests: When made properly, butter spurts out of the chicken when it is cut; it’s quite spectacular. You can prepare the chicken rolls ahead of time and fry just before serving, but it cannot be said that this is a dish that takes no work— it’s about as complicated as I care to get. Traditionally, Chicken Kiev is served alongside crispy potatoes and fresh green peas, but rice and salad are good too.

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