Chicken in a multivariate: a recipe for a delicious dish

Chicken fillet is considered one of the most delicate foods. Many cooks believe that the time spent on cooking it should be minimal, because the meat will turn out juicy and tender. However, braised chicken in a multivarque, 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;

- onions - 2 pieces;

- curry;

- cream - 0.5 liters;

- salt;

- black pepper.

It is worth noting that other mushrooms are also suitable for this recipe, but it is the oyster mushrooms that will give a stunning taste and consistency to the dish. For variety, you can also use various spices, but even without them, the chicken will turn out to be simply stunning.

Preparatory work

The usual frying of a chicken in a multivark takes place in 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 do not get completely rid of moisture, but it will come out during the heat treatment.

Sequence of the bookmark

To ensure that the chicken in the multivark in the sauce turned out juicy, you should first set the frying regime 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 to ensure that after the mushrooms are put on, which will inevitably produce 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 which the fillet is added to the bowl. In this form, the chicken in the multivark, the recipe of which involves 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 the multivark is better. The recipe suggests adding cream only at the very end of the 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 to a convenient dish.

Serving on the table

In itself, such meat is served as a hot snack. It perfectly suits wine or hard liquor. Also, the chicken in the multivarquet, the recipe of which involves the use of cream sauce, looks good as a supplement to almost any garnish. However, many cooks prefer to serve it with boiled rice or mashed potatoes. To this dish, you can serve various sauces, which, combined with gravy, will give you a stunning taste and aroma.