Chicken Kiev With Mushroom Sauce - cooking recipe

Ingredients

3/4 cup butter or 3/4 cup margarine
1 tablespoon chopped parsley
1 tablespoon chives
1 tablespoon minced green onion
1/2 teaspoon salt
4 boneless skinless chicken breasts
salt and pepper
1 egg
1 tablespoon cold water
flour
2/3 cup breadcrumbs
1/4 cup butter or 1/4 cup margarine
1/4 cup butter or 1/4 cup margarine (for the sauce)
1/2 cup finely minced onion (for the sauce)
1 lb thinly sliced mushroom (for the sauce)
2 tablespoons lemon juice (for the sauce)
1 teaspoon salt (for the sauce)
1 dash pepper (for the sauce)
1 cup sour cream (for the sauce)
1 cup rice (for the sauce)

Preparation

Mix 3/4 cup of softened butter or margarine, parsley, chives, green onion, salt, and pepper.
Shape into 4 strips (like sticks).
Chill or freeze until firm.
Place one breast between 2 pieces of wax paper.
Pound slightly.
Repeat with others.
Place one stick of herbed butter on each breast.
Roll breast so butter is completely enclosed.
Close with toothpicks.
Sprinkle lightly with salt and pepper.
Preheat oven to 400 degrees.
Beat egg and water together.
Dredge breasts in flour.
Dip in egg mixture.
Roll in breadcrumbs to coat well.
Heat 1/4 cup of butter in large skillet over medium heat.
Saute until golden, turning gently with 2 forks.
Place in 13x9 inch baking pan.
Bake 15-20 minutes.
To make your sauce, melt butter in a large skillet over medium heat.
Add onion.
Cook 2 minutes.
Add mushrooms.
Sprinkle with lemon juice, salt and pepper.
Cook 5 minutes stirring occasionally.
Remove from heat and stir in sour cream.
Mix 1/2 of the sauce with cooked rice.
Serve chicken on rice with remaining sauce on top.