Lemon Kyiv with white bean braise
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Lemon Kyiv with white bean braise
We’ve switched out garlic for lemon zest and herbs to give a lovely spring twist to this classic crispy chicken dish. The creamy beans are a great accompaniment, but the Kyivs would work equally well with buttery new potatoes and greens.
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
1Kcal
Fat
55gr
Saturates
30gr
Carbs
64gr
Sugars
5gr
Fibre
11gr
Protein
65gr
Salt
3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the chicken
- 150g butter, softened
- 2 tbsp chives, finely chopped
- zest of 1 lemon, juice of ½
- 4 chicken breasts
- 100g plain flour
- 2 medium eggs, lightly beaten
- 150g panko breadcrumbs
- 60g parmesan, finely grated
- vegetable oil, for frying
For the white bean braise
- 1 tbsp olive oil
- 2 echalion shallots, finely sliced
- 3 garlic cloves, finely sliced
- 400g Tenderstem broccoli
- 250ml chicken stock
- 1 x 570g jar white beans (we used Bold Bean Co)
- 75g crème fraîche
- juice of 1 lemon
- 2 tbsp chives, finely chopped
Step by step
- Prep the lemon butter: place the softened butter, chopped chives, lemon zest and juice in a bowl and mix well to combine. Lay out some clingfilm, shape the butter into a log and wrap in the clingfilm. Freeze for a couple of hours.
- Cut a slit in the thickest part of each of the chicken breasts. Remove the butter from the freezer and cut into 8 slices. Stuff each breast with 2 slices of butter and then fold the chicken back over to seal the butter inside.
- Put the flour, eggs and breadcrumbs in three separate shallow bowls. Season the flour and stir the parmesan into the breadcrumbs. Dip the chicken breasts first in the flour, then in the egg and lastly in the breadcrumbs, pressing them to ensure the whole breast is well coated. Transfer to a plate and pop in the freezer for 30 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Fill a large, deep saucepan with oil to a depth of around 5cm and heat. To test it’s hot enough, drop a piece of bread into the oil and if it browns within 30 seconds, it is ready. Carefully lower in the chicken breasts and fry for 3-4 minutes, turning, until browned all over. Transfer to a baking tray and bake in the oven for 25 minutes.
- Meanwhile, make the white bean braise. Heat the oil in a large frying pan and fry the shallots and garlic for 3-4 minutes, until soft but not coloured. Add the Tenderstem broccoli and stock, then bring to a simmer. Cover with a lid (or foil) and leave for 3-4 minutes, or until the broccoli is tender. Drain the beans and add to the pan, along with the crème fraîche and lemon juice, stirring to combine. Cook for a further 3-4 minutes to warm the beans through. Season well and stir through the chives.
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Serve the kyivs with the white bean braise on the side.
