Lemon Sauce For Chicken Kiev Recipes

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LEMON SAUCE FOR CHICKEN

I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.

Provided by ReeLani

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 6



Lemon Sauce for Chicken image

Steps:

  • In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
  • Return mixture to a boil.
  • Blend together cornstarch and cold water and stir into the lemon sauce.
  • Cook until thickened, stirring frequently and adjust seasoning to taste.

2 cups chicken broth
1/2 cup fresh lemon juice
3/4 cup sugar
1 lemon, zest of
1/4 cup cornstarch
1/4 cup cold water

CHICKEN KIEV

A favorite aunt shared this special chicken kiev with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10



Chicken Kiev image

Steps:

  • Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.

Nutrition Facts :

1/4 cup butter, softened
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
1 egg
1 tablespoon milk
1 envelope (2-3/4 ounces) seasoned chicken coating mix

CHICKEN KIEVS

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Yield Makes 8

Number Of Ingredients 22



Chicken kievs image

Steps:

  • Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
  • Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
  • Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
  • To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
  • Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
  • Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
  • Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
  • To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium

8 skinless, boneless chicken fillets
225g dried breadcrumbs
75g parmesan, grated
5 eggs, beaten
100g plain flour
pinch paprika
4 tbsp sunflower or vegetable oil, for frying
4 garlic cloves, crushed
2 tbsp finely chopped parsley
200g butter, softened
½ lemon, juiced
8 skinless, boneless chicken fillets
225g dried breadcrumbs
75g parmesan, grated
5 eggs, beaten
100g plain flour
pinch paprika
4 tbsp sunflower or vegetable oil, for frying
4 garlic cloves, crushed
2 tbsp finely chopped parsley
200g butter, softened
½ lemon, juiced

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