Deconstructed Chicken Kiev (Edit recipe)

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I love tried and true traditional recipes. In culinary school we made a lot of classic dishes and Chicken Kiev is definitely a classic. But, it can be a bit of a pain to make on a weeknight when you just want dinner done and ready to eat. It came to me I can make it in a deconstructed fashion and add vegetables - all in one skillet. It was a winner. Hope you enjoy.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

3 whole Boneless Skinless Chicken Breasts, cubed
2 Tbsp Ghee
0.5 cup Chicken Broth
0.5 whole Onion, diced
2 pieces Celery, diced
2 head Broccoli, small florets
0.25 cup Parsley, chopped
1 Tbsp Ginger Root, grated
2 cloves Garlic, minced
1 Tbsp Parmesan Cheese, omit for AIP and Whole 30

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet cook the chicken in ghee over medium heat for 7-8 minutes or until done.
Add broth, onion, celery, broccoli. Stir and cook for 7 minutes.
Add parsley, ginger, and garlic. Stir and cook for 5 minutes.
Serve and top with a little fresh parmesan, can eliminate if dairy free.

Notes

You can use veal for an even more traditional version of the dish. Fun fact the dish was originally from France, not Ukraine.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	201
Fat:	10 g
Carbohydrates:	1 g
Protein:	17 g
Cholesterol:	82 g
Sodium:	108 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.