How to cook a julien with chicken and mushrooms in a multivark

Sometimes I want to please my family with some tasty and interesting dish. This can be a julien. Not quite the usual recipe for its preparation is presented below. So, this dish should include meat (usually a chicken), mushrooms, wax, baked with cheese. It is prepared in a special dish, which is called "cocotte". But nevertheless it is possible to prepare a julien with chicken and mushrooms in a multivark. To taste, the resulting culinary splendor will not be inferior to a dish cooked according to a standard recipe. In addition, you can make and julienne with chicken in a frying pan. The choice of this or that option depends on your personal abilities.

After a short introduction, it's time to start talking about how the julien and chicken are cooked. To begin with, consider the option with a multivariate. This convenient device is just a godsend! Thanks to him you can cook a wide variety of dishes, freeing up a lot of time. In order to make a julien with chicken and mushrooms in a multivark in the amount of 5-6 servings, the following ingredients are needed:

- Ceps - ½ kg;

- Chicken fillet - ½ kg;

- onion - 1 piece;

- sour cream or cream - 200 grams;

- flour - 1 tbsp. a spoon;

- hard cheese - 100 grams;

- bread crumbs - 1 tbsp. a spoon;

- draining. Oil - 50 grams.

How to cook julienne with chicken and mushrooms in a multivark?

Pre-boil the meat in salted water. After it has cooled, the fillet is cut into pieces of not very large size. Two variations of proportions can be used for this dish: 1: 1 (the same amount of meat and mushrooms) or 2: 1.

While fillets are being cooked, you can cook mushrooms, onions and special sauce with the help of a multivariate. To do this, the first of these ingredients are fried in butter. The cooking mode is baking, the time is 20-40 minutes. Pre-fungi should be cleaned and cut into small slices. During the frying, it is necessary to mix everything several times. Then proceed to prepare the onions. We spread the mushrooms in a separate bowl, leaving the oil, and fry it to a transparent state (this process takes about 10 minutes). Also we put it away in a plate. Now let's make sauce. Within 3 minutes, the flour is fried, then sour cream is added to it, everything is mixed until a homogeneous mass without lumps is obtained. When the mixture thickens, pour hot water (1 tablespoon) and stir well. Do this several times until you get a lot like lean sour cream. The sauce is brought to a boil, poured into a container with a lid and closed. The last stage remains - mixing all the elements of such a wonderful dish, like julienne with chicken and mushrooms. First of all, the pan of the multivarka is carefully lubricated with vegetable oil, the fillets are laid on the bottom, then a layer of onions, then mushrooms. Top with a sauce. The finishing touch is the addition of grated cheese mixed with breadcrumbs.

The multivariate is closed with a lid and the "baking" mode is turned on for half an hour. After cooking, the dish is left for a few minutes with the lid open. It should be served hot on the table.

Julienne with chicken and mushrooms in the multivark turns tender and delicious, just like in a real restaurant.