Deep Fryer Chicken Kiev

Chicken Kiev is a very impressive dish. There is something wonderful about slicing open that crispy roll of chicken oozing with melted butter and scallions.

Recipe

Ingredients

• 1/2 stick unsalted butter (4 Tbsp.) softened

• 1/2 Tbsp. parsley

• 1/2 Tbsp. tarragon (optional)

• 4 boneless, skinless chicken breasts

• 2-3 scallions, sliced thin

• 2 eggs, lightly beaten together with 1 Tbsp. water

• Flour and bread crumbs for dredging

• 2 Tbsp. olive oil

• 8 oz. sliced mushrooms

• 1 large shallot, thinly sliced

• 1 Tbsp. minced garlic

• 1/2 cup dry white wine

• 1 cup chicken stock

• Juice from 1/2 lemon

Directions

Start by making a compound butter, mashing together the parsley, tarragon (if using) and softened butter. Shape into a log or disc and refrigerate until needed.

Place each chicken breast between layers of plastic wrap and pound very thin -- about 1/8 inch. Remove top sheet of plastic and set aside.

When all the chicken breasts are pounded, place 1/4 of the compound butter and a tablespoon or so of sliced scallions in the center of each. Use the bottom sheet of plastic to help tightly roll up the breasts (tuck in the ends to seal them) and refrigerate for 2 hours to overnight.

Dredge each chicken breast in flour, roll in the beaten egg to coat and then dredge again in the cread crumbs, coating each one as well as you can. (If the creasts seem to be comming unrolled, secure with wooden toothpicks.) Refrigerate again for 30 minutes, while you prepare the mushroom sauce.

Over moderate heat, saute the mushrooms in the oil until they're soft. Remove to a warm plate. Saute the shallots and garlic until the shallots are soft. Deglaze the saute pan with the white wine, add the chicken stock and lemon juice and reduce by half. Add the mushrooms back in and keep warm over low heat.

Preheat a deep fryer to 375F. Fry the rolled up chicken breasts for about 7 minutes, or until they're golden brown and the internal temperature is 165F.

Serve the chicken with the warm mushroom sauce spooned over it.

Full printable recipe at http://ift.tt/1KmVFMh

bon appetit