Chicken breasts with mustard sauce - recipe
Ingredients
- Chicken (breast) - 6 pcs
- Champignons - 400 gr
- Olive oil - 8 tbs
- Mustard beans - 1.5 tbs
- Garlic - 4 clove
- Cream 22% - 250 ml
- Chilli pcs
- 4 Pepper Mill Mix pcs
- Salt - 15 gr
- Fresh herbs - 3 sprig
For 1 batch(es) (
)
Chicken breasts with mustard sauce Directions
Multicooker firm: OURSSON
MI5040PSD
1. Beat off pieces of chicken fillet and rub them with salt, ground pepper and crushed garlic. Leave some salt for the sauce.
2. Fry fillet pieces on both sides in olive oil until golden brown. Cook without a lid on HOT .
3. Cut the champignons into 4 pieces and add them to the chicken fillet.
4. Mix the mustard with the cream, add the chili and salt.
5. Pour the mustard sauce over the chicken fillet and cook with the lid closed on STEW / STEAM for 1 hour.
6. Arrange the hot chicken fillets on plates.
7. Stir the mustard sauce with the mushrooms in a multicooker saucepan.
8. Pour the sauce over the chicken fillet and serve.
MP5002PSD
1. Beat off pieces of chicken fillet and rub them with salt, ground pepper and crushed garlic. Leave some salt for the sauce.
2. Fry the fillet pieces on one side in olive oil for 20 minutes on Chicken / Duck setting.
3. Flip the chicken fillet pieces.
4. Cut the champignons into 4 pieces and add them to the chicken fillet.
5. Cook on Chicken / Duck for another 10 minutes.
6. Mix the mustard with the cream, add the chili and salt.
7. After the beep, pour the mustard sauce over the chicken fillet and leave the dish on Preheat for 20-30 minutes.
8. Arrange the hot chicken fillets on plates.
9. Stir the mustard sauce with the mushrooms in a multicooker saucepan.
10. Pour the sauce over the chicken fillet and serve.
MP5010PSD
1. Beat off pieces of chicken fillet and rub them with salt, ground pepper and crushed garlic. Leave some salt for the sauce.
2. Fry the fillet pieces on one side in olive oil for 10 minutes in BAKE .
3. Flip the chicken fillet pieces.
4. Cut the champignons into 4 pieces and add them to the chicken fillet.
5. Cook on CHICKEN for 30 minutes.
6. Mix the mustard with the cream, add the chili and salt.
7. After the beep, pour the mustard sauce over the chicken fillet and leave the dish on HEATED for 20-30 minutes.
8. Arrange the hot chicken fillets on plates.
9. Stir the mustard sauce with the mushrooms in a multicooker saucepan.
10. Pour the sauce over the chicken fillet and serve.
MP5015PSD
1. Beat off pieces of chicken fillet and rub them with salt, ground pepper and crushed garlic. Leave some salt for the sauce.
2. Fry the fillet pieces on one side in olive oil for 15-20 minutes on "Fry" . Cook without a lid.
3. After the liquid has completely evaporated, turn the chicken fillet pieces.
4. Cut the champignons into 4 pieces and add them to the chicken fillet.
5. Cook in the same mode for another 10 minutes.
6. Mix the mustard with the cream, add the chili and salt.
7. After the beep, pour the mustard sauce over the chicken fillet and cook with the lid closed on STEERE for 40 minutes.
8. Arrange the hot chicken fillets on plates.
9. Stir the mustard sauce with the mushrooms in a multicooker saucepan.
10. Pour the sauce over the chicken fillet and serve.