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Tarragon Chicken Kiev Recipe
Tarragon Chicken Kiev Recipe photo by Taste of Home

Tarragon Chicken Kiev Recipe

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This wonderful recipe prompted me to buy a french tarragon plant to I always have it fresh on hand. It is the best in the spring but it is still flavorful all year round.—Ann Harris, Fresno, California
TOTAL TIME: Prep: 1-1/2 hour + freezing Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 1-1/2 hour + freezing Bake: 20 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving (1 each) equals 434 calories, 31 g fat (17 g saturated fat), 244 mg cholesterol, 701 mg sodium, 25 g carbohydrate, 1 g fiber, 13 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Tarragon Chicken Kiev in Birds & Blooms December/January 2001, p50

Nutritional Facts

1 serving (1 each) equals 434 calories, 31 g fat (17 g saturated fat), 244 mg cholesterol, 701 mg sodium, 25 g carbohydrate, 1 g fiber, 13 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tarragon Chicken Kiev

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Reviewed Nov. 4, 2009

Tarragon is my absolute favorite herb. This is delicious!!

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