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Chicken Kiev with Mushroom Duxelles
85% authentic · European
A sophisticated twist on Chicken Kiev, incorporating a savory mushroom duxelles within the herb butter filling for an added layer of flavor.
Ingredients
- Boneless, skinless chicken breasts4
- Unsalted butter, softened1/4 cup
- Mushrooms, finely chopped1/2 cup
- Shallots, finely minced1 tbsp
- Fresh parsley, finely chopped1 tbsp
- Dry white wine1 tbsp
- All-purpose flour1/2 cup
- Eggs2
- Breadcrumbs (panko)1 cup
- Saltto taste
- Black pepperto taste
- Vegetable oil, for fryingas needed
Steps
- 1
Prepare the mushroom duxelles: Sauté minced shallots in a little butter until softened. Add finely chopped mushrooms and cook until all moisture has evaporated. Deglaze with white wine and cook until dry. Let cool.
- 2
Mix softened butter with the cooled mushroom duxelles, chopped parsley, salt, and pepper. Chill until firm.
- 3
Butterfly and pound the chicken breasts thinly.
- 4
Place a portion of the mushroom butter mixture onto each chicken breast and carefully wrap the chicken around the filling, sealing tightly.
- 5
Set up a breading station: flour, beaten eggs, breadcrumbs.
- 6
Dredge each chicken roll in flour, then egg, then breadcrumbs, ensuring a good coating.
- 7
Chill the breaded chicken rolls for at least 20 minutes.
- 8
Heat vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken rolls until golden brown on all sides.
- 9
Transfer to a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until cooked through.
- 10
Let rest for a few minutes before serving.
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