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Chicken Kiev

fowl, fried, main course, russian

4 chicken breasts
MIX TOGETHER:
1 cup fine dry breadcrumbs or cracker mea
2 teaspoons parsley
1/2 teaspoon garlic powder
2 teaspoons tarragon
2 teaspoons chives
1 egg
3 tablespoons butter
3 tablespoons fresh lemon juice; from 1 lemon

Fill a bowl full of either very fine cracker crumbs (straight Saltines; not anything weird) or very fine dry breadcrumbs. Add to this some parsley, chives, garlic powder and just a little tarragon. Coat chicken breasts with egg, then in the crumb mixture. Melt lots of butter in a heavy pan, moderate heat works best to brown, and cook the chicken without burning it or drying it out. Turn pieces frequently (2 - 3 times each side). After first side is done and while second side is cooking, sprinkle a little lemon juice on that side. Repeat each time you turn the pieces, trying not to get the lemon juice in the butter, just on the chicken; as the butter and lemon juice together make a lot of muss and fuss and noise. You will need to add butter once or twice more while cooking. Takes about 15 - 20 minutes to cook altogether. NOTES : Chicken parts rolled in herbed breadcrumbs, fried in butter and drizzled with lemon juice. 0 0 0 20080 0 0 0 0 0 0 0

Contributor: Jack Ligon

Yield: 4 servings

Preparation Time: 0:30

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