You will need:
4 pieces of chicken breasts about 680 g ,
400g mushrooms,
4 garlic cloves,
1 cup chicken broth,
1 ½ glasses of cream,
2 tbsp. Spoon mustard with whole grains,
3 Tbsp. Spoon olive oil,
salt,
Pepper,
Parsley greens.
Cooking:
Rub salt and pepper on chicken breasts. Slice the mushrooms, heat the stock. Select “Bake” program from the menu and set time to 15 minutes. Heat multicooker with lid open for 5 minutes. Pour in 2 tbsp. place spoonfuls of oil into the pan. Fry the breasts on each side until golden brown, then transfer them to a plate.
Select the “Fry” program from the menu, set the time to 40 minutes. Pour 1 tbsp. Spoon the oil into a pan and sauté the garlic for 3 minutes in it. Add mushrooms, salt, and steam for another 7 minutes. Pour in broth and simmer with the lid open for 10 minutes.
Put breasts in a container, close the lid and cook at 0° C for 20 minutes. At the end add cream and mustard to the breasts, stir, select again the “Fry” program, set time 30 minutes, pressure – 0. Sprinkle chopped parsley on the finished dish.
This recipe sounds delicious! I’m curious to know what kind of mustard is best to use for the chicken breasts in mustard and cream sauce? Is Dijon mustard the recommended choice, or would a different type of mustard work just as well?