Chicken breast with mushrooms in white wine - how to cook a chicken breast steamed in multivarka with mushrooms, a step by step recipe photos

Sometimes we first carefully studying cookbooks or websites, then go to the store, buy everything on the list, and then prepare for ready-made recipes. And sometimes quite the opposite: come to the store, bought that enticing look at you, brought home - and start inventing these products, at first glance, is not incongruous, to combine in one dish so that this dish turned out that the ears do not pull? Today is just such an impromptu, the result will be tasty and juicy chicken breast with mushrooms in white wine. Detailed recipe poshagov make a photo at your disposal.

How to cook the chicken breast steamed with mushrooms in multivarka

Begins with the preparation of chicken. A fillet knife cut bone and cartilage, skin is preserved. This is to ensure that when cooking for a couple of less juice is gone.

The pieces of meat from both sides liberally sprinkle with a mixture of spices for chicken. Do not salt, because they already have salt mills.

flavored with spices chicken we shift into a bowl and pour the white wine. To breast marinated with all parties, it will have to turn once on the other flank.

While the chicken is marinated, let us sauce: it will be a few "French properties". Standard set for zazharki (onions, carrots, dry white roots) and mushrooms. They have already been cleaned, washed, cut the left only. But the couple, the biggest and most beautiful mushrooms, we will keep "for later".

fry vegetables and mushrooms in butter will. Good piece (approximately one and a half or two tablespoons) to throw the bowl and put on Multivarki Frying mode.

Typically, for zazharki trying to cut vegetables and the same type of form and size. But this time, the carrot is better to "hide", so that it, giving color and taste, as if melted into the sauce. We therefore her three on a fine (cheese) and grated onion with roots and throw in hot butter. Cover Multivarki prikroem to cook faster.

So far, we have a medium-small plates of sliced ​​mushrooms, onions and roots softened. Add the mushrooms in a bowl, stir, cover with lid. Multivarka continues to fry, and we will deal registration already marinated chicken breast.

Cooking pan for steaming - it lubricates butter (for flavor, and so as not stuck). Place all four pieces of the breast skin down, on top of the meat is nicely spread slices of mushrooms left, slightly prisalivaem.

It would be bound by this, but wanted to add a light touch of cheese. Adygei cheese, it does not melt, and the taste of it is not bright, very neutral, but it will give tenderness and well set off the mushrooms.

While we were busy with the chicken, zazharki is almost ready: the onion is transparent, soft mushrooms, carrots, almost not visible.

poured into a cup of wine from bowls, which marinated chicken breasts and add more fresh. Total Wine will take approximately a glass. Mix a little salt it.

Set a vapor tray, close the lid and set the mode for a couple of Warka, somewhere, for half an hour.

Now two of the process will occur simultaneously. Wine starts to evaporate and chicken cooked in its vapor, is juicy, soft, and very, very flavorful. Then mushrooms with vegetables in wine, and with a pan in the sauce will drip chicken juice. And from all of this is born unexpectedly harmonious sauce. And while the main course comes, you can quickly cook the rice for garnish.

A half-hour passed, open and check. Puncture a thin knife chicken is clear juice - so ready, but still juicy!

All the effort required to "wash, clean-cut" - no more than 20 minutes. The total cooking time - less than an hour. The result - a masterpiece! Thin, delicate, refined taste and aroma, a harmonious combination of mushroom and wine notes. The final touch - a little fresh parsley and chicken breast with mushrooms is obtained not only tasty and juicy, but also beautiful ... at least in the French restaurant served!