Tarragon Chicken Kiev
8 skinless, boneless chicken breasts
1/2 cup butter
1 tablespoon minced fresh French tarragon
1/4 cup fat-free milk
1 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly ground Tellicherry peppercorns
1 cup plain dry bread crumbs
1/2 cup butter for frying
Lemon Butter Sauce
1/3 cup butter
3 tablespoons all-purpose flour
2 cups warm water
2 teaspoons chicken base
1 teaspoon lemon zest
1 tablespoon lemon juice
2 egg yolks
Seasoning salt and pepper to taste
1 1/2 cups white Jasmine rice
3 cups water
Lemon or lime slices for garnish
1. Preheat the oven to 350 degrees.
In a medium bowl, blend the butter with the minced tarragon.
Cover and place in the refrigerator. If you have time, divide the butter into
8 tablespoons and freeze on a baking sheet.
Make the egg dip and set aside. Mix the flour with the salt and pepper in a
shallow bowl. Pour the bread crumbs onto a plate. Flatten the chicken to
Place a tablespoon of the tarragon butter on each flattened chicken breast
and roll up to form a log. Tuck in the ends and secure with two toothpicks.
Roll each chicken log in the flour and then dip it into the egg mixture.
Roll in the breadcrumbs. Set all the rolls on a plate.
6. Heat the butter for frying in a 5-quart sauté pan. Fry the chicken until golden,
turning now and then. You
don't want to fully cook the chicken, but do
brown the breading on all sides.
7. Place the chicken in a 13 x 9 x 2-inch glass baking dish or drain the butter
out of the pan and place the
whole pan in the oven. The pan and handles
"must" be oven proof to 350 degrees. Bake for 20 minutes.
Put rice and water in a rice cooker or cook according to
package directions on the stove top.
Lemon Butter Sauce: Melt the butter in a 2-quart saucepan. Use a whisk
to stir in the flour and mustard powder. Stir the chicken base, lemon zest
and juice into the water, then add all at once, stirring until the sauce thickens.
a bit of the hot sauce into the egg yolks, stir back into all the sauce,
heat for at least 1 minute, Season to taste with seasoning salt and pepper
and then strain into a serving dish.
9. Remove the toothpicks and place chicken on each plate and slice.
Drizzle with lemon sauce and serve with rice. Garnish with lemon or lime slices.
Hint: After making this dish the first time, you can adjust the amount
of tarragon or even add tarragon to sauce for more flavor. If you are using a
French tarragon, 1 -2 tablespoons should be enough.
Makes 8 delicious buttery chicken rolls.