Chicken breast with creamy mustard sauce with honey agarics in Oursson pressure cooker

Category: Meat dishes
Chicken breast with creamy mustard sauce with honey agarics in Oursson pressure cooker

Ingredients

Chicken fillet 2 pcs.
Bulb onions 1 PC. small
Mushroom mushrooms 200 grams (frozen)
Fresh potatoes 6-7 pcs. middle
Roasting oil 1 tbsp. l.
Chicken broth (meat) 150 ml.
Fat cream 150-200 ml.
Grain mustard 1 tbsp. l.
Salt pepper taste

Cooking method

  • Turn on the pressure cooker in Baking mode, pour in the vegetable oil, preheat the pan, fry the breasts until golden brown. Pre-dry the meat with a napkin or towel to remove excess liquid. Place the breasts on a plate.
  • Chicken breast with creamy mustard sauce with honey agarics in Oursson pressure cooker
  • In the remaining oil, sauté onions and mushrooms, add spices, salt to taste. Disable Baking mode.
  • Chicken breast with creamy mustard sauce with honey agarics in Oursson pressure cooker
  • Add the breasts to the pan, line them with potatoes (cut the tubers into 2-3 pieces), broth, cream, mustard, a little chopped parsley. Stir gently, close the lid of the pressure cooker, set EXTINGUISH mode, pressure 3, time 30 minutes and bring to readiness.
  • Put breast, potatoes on a plate, pour with creamy sauce with mushrooms, sprinkle with green onions.
  • Chicken breast with creamy mustard sauce with honey agarics in Oursson pressure cooker
  • Chicken breast with creamy mustard sauce with honey agarics in Oursson pressure cooker
  • I additionally boiled fresh beans for a side dish.

Note

Cook with pleasure and bon appetit! Chicken breast with creamy mustard sauce with honey agarics in Oursson pressure cooker

Tanyulya
Appetizing !! Very nicely fried.
I made chicken breasts for TOMIT (but without a photo, my husband took them on a trip), but he says it turned out so juicy that whoever ate did not even believe that the chicken breast could be so juicy, although the breasts stood on languishing for 1 hour.
Admin
Tanyusha, Thank you!

Yes, indeed, the breasts are very soft in any mode! The pressure cooker has a very gentle cooking mode, the meat is not overdried!
And if you still stew in broth, sauce - in general, boiled meat will turn out
lungwort
I really liked this recipe. Tatyana, your performance is excellent, as always. My son never ate chicken breasts, he said that they were dry, but here -: girl_romashka: with pleasure. And I especially liked that the sauce was with cream and not with mayonnaise. Very tender, very juicy.
Admin

Natasha, Thank you!

I never cook anything with purchased mayonnaise.

I took a recipe from a recipe book for a pressure cooker as a basis, but it seemed dreary to perform so many operations, I did it my way and replaced some of the products)) True, from the mustard containing vinegar, the sauce curled a little. But this did not change the taste - the meat is very soft, juicy and tasty!
lungwort
Quote: Admin

Natasha, Thank you!

I never cook anything with purchased mayonnaise.

I took a recipe from a recipe book for a pressure cooker as a basis, but it seemed dreary to perform so many operations, I did it my way and replaced some of the products)) True, from the mustard containing vinegar, a little of the sauce curled up. But this did not change the taste - the meat is very soft, juicy and tasty!
Likewise. Regarding mayonnaise: on a nearby branch, a variant of chicken in mayonnaise was offered, somehow not very much, and especially in comparison with creamy sauce.
Ramil
Tatiana, hello!
already with NG I have this apparatus.You helped me a lot to master it. I have a small child, and the recipes are really important for me "threw" and went. you can also ask you to lay out a couple of three recipes when you can cook a side dish and a second right away. For example fish, steamed cutlets with side dishes. how to combine ?? recently cooked steamed fish according to the recipe from the attached book - it turned out excellently. I decided to cook with the rice - I cooked porridge on the mode - I put the rice on the bottom, the fish in the double boiler - the fish was not tasty toli because of the porridge toli mode from the fact that it cooked for 40 minutes? maybe rice in a double boiler was also necessary ??. And another very pressing question how is it better to cook spaghetti pasta? Thank you in advance.
Admin

Ramil, good day! Nice to hear that my advice was useful to you

Here it is shown how I cooked pasta, according to this principle, you can cook others Rigatoni with minced meat in the Oursson pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183781.0

About the side dish with fish, I'll think about how to make it better and I'll answer later

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