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Chicken Kiev Recipe

Chicken Kiev

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on November 10, 2012

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    We loved this recipe. However the sauce was bitter using the ale. So had to discard before finishing it (Probably had to do with that particular ale. made a thin sauce using less flour ,added some sherry wine for flavor. After the first time I made it, decided to bake the chicken instead of frying. Placed the chicken on a pyrex dish, dot it with a little butter and baked at 350 for about 20-25 minutes being careful not to overcook. came out excellent. One can forgo the sauce completely and use much less spices according to taste.

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  • on May 05, 2011

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    I found the recipe to be really welcomed by my family. I used Olive oil rather than basic oil, and I drained the oil on paper towels.
    My kids loved it. The seasoning was great and my kids loved it and they wanted more. This is not a recipe for people who do not like seasoning. I would cut the seasoning back to half....but for thoes of us who like seasoning.....go for it.

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  • on April 23, 2009

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    I did not love this. I found it to be too greasy and it called for way too much seasoning. I will not make this again.

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  • on March 01, 2009

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    This is an awesome treat!!! We try to stay away from fried foods but I am so glad we tryied this. The chicken was not greasy. The sause was too thick at first but I thinned it down with milk. This worked great.

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  • on February 01, 2009

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    Instead of Ale for the sauce I used Oporto and cream.
    Did not fry in deep frird but fried in a skillet with Olive oil.
    Turned out Awesome.

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  • on March 20, 2007

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    This Chicken Kiev was absolutely delicious. I too found the Welsh Rarebit Sauce a little thick...I took an idea from another recipe and thinned it with heavy cream and it turned out fabulous! Will definately keep this one in my recipe box!

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  • on September 30, 2006

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    has to have been an ommisson re sauce...no where near enough liquid! turned into a big lump of goo...tried to thin to no avail. what a waste of good cheese.

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  • on June 20, 2006

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    One of my favorite dishes of all time. I keep different types of compound butter in my freezer, so you could use any kind of butter you'd like (my favorite is a chipotle cilantro lime. It's a little time consuming but I usually just brown it in a pan w/ a little olive oil, finish it in the oven w/ white wine, chick stock, & little butter. Try it!

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  • on April 06, 2006

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    This was incredibly delicious...certainly wont be on the weekly roster because of the fat content but a yummy treat.
    I could only give the recipe 4 stars as written...the sauce seems to be missing quite a bit of liquid to make it work. I whisked in half and half to get it to a sauce like consistency but it will never work as written.
    Thanks!

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  • on March 24, 2006

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    This is a great dish, as for the sauce it needs more liquid than just the ale. I use a bit more ale and the thin with chicken stock.

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