Chicken Kiev

Name: Chicken Kiev
Ingredients: 4 boneless chicken breasts; Salt and pepper; 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; 1/2 cup flour; 3 tablespoons olive oil; 1 cup white wine; Extra lemon juice for sauce; 8 lemon wedges

12 ingredients

1 steps

Ingredients

4 boneless chicken breasts
Salt and pepper
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
1/2 cup flour
3 tablespoons olive oil
1 cup white wine
Extra lemon juice for sauce
8 lemon wedges

Directions

1

["Use a mallet or rolling pin (or Amanda's favorite pounder!) to pound and flatten the chicken breasts. I place each breast between pieces of plastic wrap. Make the breasts as thin as possible, but try not to tear the breasts - 1/4-inch is a good thickness to aim for. You are going to slice each flattened breast in half.", "With the \"smooth\"" side of the breasts down