Chicken fillet is considered one of the most delicateproducts. Many cooks believe that the time spent on cooking it should be minimal, because the meat will turn out juicy and tender. However, the stewed chicken in the multivarquet, the recipe of which involves the use of cream and mushrooms, is prepared a little longer than usual, but the result is worth it.
Ingredients
To prepare you will need:
- chicken fillet - 2 pieces;
- oyster mushrooms - 0.5 kg;
- Onion - 2 pieces;
- curry;
- cream - 0.5 liters;
- salt;
- black pepper.
It is worth noting that other mushrooms are also suitablefor this recipe, but it is oyster mushrooms that will give a stunning taste and consistency to the dish. For a change, you can also use a variety of spices, but even without them the chicken will turn out to be simply stunning.
Preparatory work
The usual frying of a chicken in a multi-several stages. This is related to the cooking technology in this device, which requires sequential actions and correct bookmarking. That's why you should first cut the fillet into small cubes, add it and pepper it. Then the onions are cut into half rings, and the mushrooms are cut into small cubes. Before this, all products should be thoroughly washed and dried. Usually mushrooms can not get rid of moisture completely, but it will come out in the process of heat treatment.
Sequence of the bookmark
To chicken in a multivark in sauce turned outjuicy, first you should set the roasting mode on the device or the like. At this point, you need to pour a very small amount of vegetable oil into the bowl and fry the onion until it is clear. This is done so that after the mushrooms are put on, which will necessarily release the water during processing, the onions do not become boiled. This method of processing is often used in modern cooking when working with products such as mushrooms.
Oyster mushrooms are fried for 15 minutes, after whichadd fillets to the container. In this form, a chicken in a multivarquet, the recipe of which presupposes the use of a creamy sauce, should lightly brown. Then the mode is changed to quench and close the lid. In the course of the dish, you can mix a little, but it is better to leave everything in this state almost to the full. So the chicken in a multivarque is better. The recipe assumes the cream is added only at the very end of cooking. At the same time, also close the lid and cook the dish for another five minutes. After that, turn off the multivark, and the contents of the container are transferred into a convenient dish.
Serving on the table
In itself, such meat is served as hotsnacks. It perfectly suits wine or stronger drinks. Also, the chicken in the multivark, the recipe of which involves the use of cream sauce, looks good as an addition to almost any garnish. However, many cooks prefer to serve it with boiled rice or mashed potatoes. To this dish, you can serve different sauces, which, combined with gravy, will give you a terrific taste and aroma.
