Cooking process
The multivariate comes to the rescue when the stove or oven is inaccessible. The most delicate chicken breast in sour cream, prepared with the help of a multivark, is so delicious that it is impossible not to ask for supplements. The recipe for breast in sour cream can easily fit in even the festive menu.
If the hostess is just learning to cook in a multivarquet, the chicken breast in sour cream will become her crowning debut.
For the preparation of chicken fillet in sour cream in a multivark, products are taken from the list. Chilled chicken breast without skin is used. As a condiment suitable Provencal herbs or any other spices for chicken – if desired. A duo of onions with garlic will complement the dish with a delicious aroma. We need olive oil for pre-frying, and sour cream for extinguishing. Salt – to taste.
Prepare the chicken. The breast is cut into large pieces.
Prepare the onions and garlic. We grind in an arbitrary form.
The main multivelting bowl is preheated with the oil. The breast is fried in a multivark in the “frying” mode. It is seasoned with salt.
During the frying, the chicken pieces are turned over. After that, the onion joins, and a little later – chopped garlic.
Then the Provencal herbs.
When the breast with onions, garlic and Provencal herbs lightly brown, sour cream is introduced.
The multivarker switches to quenching mode for 30-40 minutes. The lid closes until the final signal. In the process of extinguishing in the multivarquet, the chicken breast in sour cream is slightly stirred, and, if necessary, is introduced boiling water.
Chicken fillet in sour cream is ready!
The dish is served portionwise as a hot dish. With garnish or without – at your discretion.
If you decide to treat a tender chicken breast to friends or relatives at a festive table, then complement the serving plates with a leaf salad, and the chicken itself with fresh greens. And the chicken breast in sour cream is perfectly combined with a walnut.
Chicken breast in sour cream in multivark
The most delicate chicken breast, cooked in sour cream and Provencal herbs in a multivark.
Ingredients
Chicken breast – 800 g
Onion – 1 head
Garlic – to taste
Sour cream 200 g
Provencal herbs – to taste
Salt – to taste
Fresh greens – for filing
Cooking process
The multivariate comes to the rescue when the stove or oven is inaccessible. The most delicate chicken breast in sour cream, prepared with the help of a multivark, is so delicious that it is impossible not to ask for supplements. The recipe for breast in sour cream can easily fit in even the festive menu.
If the hostess is just learning to cook in a multivarquet, the chicken breast in sour cream will become her crowning debut.
For the preparation of chicken fillet in sour cream in a multivark, products are taken from the list. Chilled chicken breast without skin is used. As a condiment suitable Provencal herbs or any other spices for chicken – if desired. A duo of onions with garlic will complement the dish with a delicious aroma. We need olive oil for pre-frying, and sour cream for extinguishing. Salt – to taste.
Prepare the chicken. The breast is cut into large pieces.
Prepare the onions and garlic. We grind in an arbitrary form.
The main multivelting bowl is preheated with the oil. The breast is fried in a multivark in the “frying” mode. It is seasoned with salt.
During the frying, the chicken pieces are turned over. After that, the onion joins, and a little later – chopped garlic.
Then the Provencal herbs.
When the breast with onions, garlic and Provencal herbs lightly brown, sour cream is introduced.
The multivarker switches to quenching mode for 30-40 minutes. The lid closes until the final signal. In the process of extinguishing in the multivarquet, the chicken breast in sour cream is slightly stirred, and, if necessary, is introduced boiling water.
Chicken fillet in sour cream is ready!
The dish is served portionwise as a hot dish. With garnish or without – at your discretion.
If you decide to treat a tender chicken breast to friends or relatives at a festive table, then complement the serving plates with a leaf salad, and the chicken itself with fresh greens. And the chicken breast in sour cream is perfectly combined with a walnut.