Deconstructed Chicken Kiev
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.
15 minutes
20 minutes
Difficulty:
Easy
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 |
| Calculated per serving. | |
Serves: 4
Ingredients
- 3 whole3 whole3 whole Boneless Skinless Chicken Breasts, cubed
- 2 Tbsp2 Tbsp2 Tbsp Ghee
- 0.5 cup0.5 cup0.5 cup Chicken Broth
- 0.5 whole0.5 whole0.5 whole Onion, diced
- 2 pieces2 pieces2 pieces Celery, diced
- 2 head2 head2 head Broccoli, small florets
- 0.25 cup0.25 cup0.25 cup Parsley, chopped
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, grated
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Parmesan Cheese, omit for AIP and Whole 30
Process
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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