There really just isn’t much else in this world better than real butter. It makes everything better, from pastries, to steaks, to toast, to frosting, and more.
And there really just isn’t much else in this world better than fresh herbs. They make everything better, from salads, to soups, to fish, to pasta, and more.
And there really REALLY just isn’t much else in this world better than wine. It makes everything better, from pan sauces, to awkward first dates, to sangria, to risotto, and more.
So, you can tell that there would be a lot of AWESOME in a dish that comes with all of those “better” things. I think I’ve said enough… You GOTTA try this!
From Bevi on Food52
- 4 boneless chicken breasts
- 3 garlic cloves, finely minced
- 1 handful Italian parsley, finely chopped
- 2 tablespoons fresh thyme, chopped
- 8 fresh basil leaves, finely chiffonaded
- 8 tablespoons butter, slightly softened
- Salt and pepper
- 1/2 cup flour
- 3 tablespoons olive oil
- 1-2 tbsp lemon juice for sauce
- 1 cup white wine (plus additional cups for sipping while cooking…)
- 8 lemon wedges (optional)
1. Use a mallet or heavy bottomed pan to pound and flatten the chicken breasts. It definitely helps to place each breast between pieces of plastic wrap. Make the breasts as thin as possible, but try not to tear them – 1/4″ is a good thickness to aim for. Start out by butterflying the breasts and slice all the way through, so you end up with 8 very thin filets.
2. With the “smooth” side of the breasts down, lightly season the breasts with salt and pepper. Then, divide the garlic and herbs into eighths, and sprinkle each breast half with an eighth of the garlic and herbs.
3. Shape each tablespoon of butter into a cylinder, and place in the center of the breasts. You want to wrap the breasts over and around the butter so that the resulting “Kievs” keep the butter from leaking out during cooking. Bevi recommends folding over the breasts on the sides first, and then top and bottom. You might need to use a lot of toothpicks- I certainly did.
4. Dust the Kievs in flour, very lightly, and if you have time, then place them in the refrigerator for at least 30 minutes so they can firm up. Take them out of the refrigerator about 30 minutes before you are ready to brown them.
5. Heat the olive oil in a large skillet over medium heat. Using tongs, place the Kievs in the skillet and brown nicely on all sides. This process may take about 15 minutes- longer if you don’t have a large enough pan to fit all the Kievs.
6. Place the Kievs in a 300 degree oven while you make the sauce.
7. You’ll most likely find that your Kievs have released a lot of butter- this is going to be a delicious base to our pan sauce. To the skillet, add the wine and scrape all the good bits into the wine with a wooden spoon. Doubtful, but if you need to add more butter to the sauce, just a small pat will do. Reduce the sauce until it is nicely brown and shimmering. If you have any leftover herbs, definitely add those here, along with lemon juice if you like.
8. Plate the Kievs, and pour the sauce over them, and serve with lemon wedges. And ENJOY!
Sinful dinner huh?? I wish I had a better picture of the finished dish, however I guess I indulged in too much wine beforehand You’ll just have to make it for yourself to see how gorgeous and delicious this is!