Tarragon Chicken Kiev Recipe

Ingredients

• 6 tablespoons butter, softened, divided
• 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 4 boneless skinless chicken breast halves
• Salt, pepper and ground nutmeg to taste
• 1 egg
• 2 tablespoons water
• 1/2 cup all-purpose flour
• 1/2 cup dry bread crumbs
• LEMON TARRAGON SAUCE:
• 3 tablespoons butter
• 4-1/2 teaspoons all-purpose flour
• 1/2 teaspoon ground mustard
• 1-1/4 cups chicken broth
• 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 2 egg yolks
• 1 tablespoon lemon juice

Directions

• In a small bowl, combine 3 tablespoons butter and tarragon; chill. Shape tarragon butter into four 2-in. logs; freeze until firm. Flatten chicken to 1/8-in. thickness; season with salt, pepper and nutmeg. Center a butter log on each chicken breast. Roll up and tuck in ends; secure with a toothpick. In a shallow bowl, beat egg and water. Coat chicken with flour, then dip in egg mixture and roll in bread crumbs. In a skillet, cook chicken in remaining butter until golden brown. Transfer to a greased 8-in. square baking pan. Bake, uncovered, at 350° for 20 minutes or until chicken juices run clear.
• Meanwhile, for sauce, melt butter in a saucepan over low heat. Stir in flour and mustard until smooth. Gradually stir in broth and tarragon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. In a bowl, combine egg yolks and lemon juice. Gradually whisk a small amount of hot mixture into yolks. Return all to the pan, stirring constantly. Cook and stir until sauce reaches 160°, about 1 minute. Discard toothpicks from chicken; serve with sauce. Yield: 4 servings.

Tarragon Chicken Kiev published in Birds & Blooms December/January 2001, p50