4oz/100g butter juice and zest of half a lemon 4 cloves garlic, crushed 2 Tbs. fresh tarragon, finely chopped salt and ground black pepper 4 chicken supremes seasoned flour 1 egg, beaten 4 Tbs. fresh white breadcrumbs
Instructions
1) First make the garlic and tarragon butter. Mash butter smooth, then beat in lemon juice and zest, garlic, tarragon and seasoning. Roll into a sausage shape, then wrap in film or foil and chill.
2) Beat the supremes lightly with a rolling pin to flatten them evenly. Cut the butter into 4 equal sized pieces and place in the middle of each supreme. Roll up securely, making sure butter is completely enclosed. Secure with cocktail sticks.
3) Dip each supreme in seasoned flour, then in egg, then in fresh breadcrumbs. Chill for 30 minutes.
4) Heat oil in a frying pan and shallow fry Kievs seams side down. Turn over and cook the other side. This takes about 15 minutes. The chicken should be firm to the touch. Do not test it with a knife-or the butter will escape. Blot dry on kitchen paper and remove cocktail sticks before serving.
