Chicken Breast à Kiev

Name: Chicken Breast à Kiev
Yield: 4
Ingredients: 2 chicken breasts, cut in half, de-boned; 6 tablespoons of butter; 2 tablespoons of sautéed mushrooms; salt and pepper to taste; 1 beaten egg; croissant flour; fresh thyme leaves; lemon zest

1
2 chicken breasts, cut in half, de-boned
2
6 tablespoons of butter
3
2 tablespoons of sautéed mushrooms
4
salt and pepper to taste
5
1 beaten egg
6
croissant flour
7
fresh thyme leaves
8
lemon zest

Ingredients

1
2 chicken breasts, cut in half, de-boned
2
6 tablespoons of butter
3
2 tablespoons of sautéed mushrooms
4
salt and pepper to taste
5
1 beaten egg
6
croissant flour
7
fresh thyme leaves
8
lemon zest

Directions

1
Remove the skin from the chicken breasts and pound them well
2
Place a slice of cold butter in the center of each breast
3
Sprinkle a bit of sautéed mushrooms over the butter; season with salt, pepper, and roll each breast
4
Secure with kitchen twine
5
Refrigerate for 30 minutes, then dip in beaten egg and croissant flour
6
Fry in hot oil or clarified butter for 5-7 minutes until golden brown
7
Serve on a platter garnished with fresh thyme and lemon zest, and serve 4 portions.