KRISHA'S CHICKEN KIEV

In a small bowl, mix together; softened butter, parsley, chives, scallions, salt and pepper. Shape into 6 equally divided sticks. Chill until firm.

Preheat oven to 350°.

Place each chicken breast, one at a time, between two pieces of waxed paper and pound slightly to flatten to an even thickness.

Place 1 herbed butter stick on each chicken breast. Roll chicken up until butter is completely enclosed. Secure each with 1 or 2 toothpicks to hold closed. Salt and pepper them.

In a shallow bowl, beat the egg together with the water. Set out your flour and breadcrumbs; each on their own piece of waxed paper to make coating the chicken and clean up easier.

Dredge each chicken breast in the flour. Dip into the egg to coat both sides. Roll into the bread crumbs to completely cover.

In a large skillet; melt the butter on medium and add the chicken. Cook until golden brown on both sides; gently turning once; about 5 minutes on each side. (Chicken does not need to be cooked completely through at this point.)

Start your salted water boiling for your noodles while chicken bakes. Cook until tender and drain.

Put chicken into a shallow baking pan and bake for 15 to 20 minutes, until no pink is showing inside.

MUSHROOM SAUCE:

In a large skillet over medium heat, melt the butter. Add onions and cook 2 minutes.

Add mushrooms, lemon juice, salt and pepper. Cook for 5 minutes, stirring constantly.

Remove from heat and add the sour cream. On a serving platter, mix half the sauce with the cooked noodles and save the rest ’on the side’ or just mix it all together if you prefer.

Remove chicken from oven. Remove the toothpicks! Arrange the chicken over the noodles and garnish with parsley. Serve while very hot.