Method of cooking:

1. Place a container on the lid of the bowl without a measuring cup, weigh 600 g of chicken fillets in it. Rub them with ½ teaspoon pepper, ½ teaspoon salt and 1 tablespoon olive oil. Put the container aside.
2. Place another container on the lid of the bowl without a measuring cup, weigh 200 g of washed and dried mushrooms in it. Tear larger mushrooms into smaller pieces. Put aside.
3. On the lid without a measuring cup place a basket for cooking and weigh 200 g of bulgur. Rinse it under running cold water, set aside. Place the basket on a bowl and set aside.
4. Add 150 g of cut and peeled onion. Chop for 10 s at speed 10. Scrape the bowl's sides with a spatula.
5. Add 70 g of Cookover broth, 50 g of soft butter and 3 tablespoons of oil. Fry without a measuring cup for 3 min at speed 4 reverse rotation at 120 degrees. Fry for 7 min at speed 2 reverse rotation at 105 degrees.
6. Add the cleaned and dried mushrooms. Fry without measuring cup for 4,5 min at a temperature of 130°C and speed 4 reverse rotation. Place a whisk. Add 400 g of water and ½ teaspoon of pepper. Cook for 1 min at 140°C and reverse rotation speed 2.
7. Add the rinsed and drained bulgur. Place the first and second floors of tte steam pot with the marinated chicken. Cook for 10 minutes at speed 1 reverse rotation at 105 degrees.
8. Open the bowl. Remove the steam pot, dry the mushrooms with a paper towel and fry in a hot pan with 1 tablespoon of butter for about 3 minutes on each side. Continue cooking.
9. Add 100 g of 30 % cream. Mix for 10 s at speed 3 at 105 degrees. Keep in the closed container for 3 min.
10. Serve Kashotto warm with golden chicken breast sprinkled with chopped dill.