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Tarragon Chicken Kiev

 Tarragon Chicken Kiev
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
4 ServingsPrep: 1-1/2 hour + freezing Bake: 20 min.


  • 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
  • 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


  • 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

2 of 2

Tarragon Chicken Kiev (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.