Mary Berry Dijon Chicken Recipe

Introduction

Mary Berry’s Dijon Chicken is a creamy, flavorful dish that’s surprisingly simple to make. Tender chicken breasts are pan-seared then simmered in a rich mustard and white wine sauce, perfect for an elegant weeknight meal.

Ingredients

• 1 ounce butter
• 2 tablespoons olive oil
• 6 small skinless and boneless chicken breasts (150g each)
• 1 banana shallot (finely sliced)
• 2 garlic cloves (crushed)
• 300 ml (10 fl oz) white wine
• 2 tablespoons Dijon mustard
• 300 ml (10 fl oz) pouring double cream
• Salt to taste
• Freshly ground black pepper to taste
• A few finely snipped chives to garnish

Instructions

1. Step 1: Heat the butter and olive oil in a deep frying pan until they meld together and the butter is melted.
2. Step 2: Season each chicken breast with a pinch of salt and a dash of pepper.
3. Step 3: Place the chicken breasts in the pan once the butter starts sizzling.
4. Step 4: Cook over high heat, browning each side for about 3-4 minutes until golden.
5. Step 5: Remove the chicken breasts from the pan and set them aside.
6. Step 6: Add the sliced shallots to the pan and sizzle over high heat for one minute.
7. Step 7: Add the crushed garlic to the shallots.
8. Step 8: Cover the pan with a lid, reduce the heat, and cook gently for 5-10 minutes until shallots soften and turn lightly brown.
9. Step 9: Pour in the white wine and bring to a vigorous boil. Stir continuously for about 5 minutes until the liquid reduces by roughly two-thirds.
10. Step 10: Stir in the Dijon mustard and double cream, and let the sauce simmer for 3-4 minutes until it slightly thickens.
11. Step 11: Season the sauce with salt and pepper to taste.
12. Step 12: Return the chicken breasts and any juices back to the pan. Cover and reduce heat to a simmer. Cook for about 15 minutes until the chicken is tender and fully cooked.
13. Step 13: For serving, plate the chicken breasts whole or slice each into three portions.
14. Step 14: Spoon the Dijon sauce over the chicken and garnish with snipped fresh chives.

Tips & Variations

• Use dry white wine such as Sauvignon Blanc for the best flavor. If you prefer no alcohol, substitute with chicken broth and a splash of lemon juice.
• For extra richness, stir in a teaspoon of wholegrain mustard with the Dijon.
• Add fresh thyme or tarragon for a herbal twist.
• Serve with steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time as thighs may take a few minutes longer to cook through.

What can I serve with Mary Berry Dijon Chicken?

This dish pairs beautifully with steamed vegetables, mashed potatoes, rice, or even buttered pasta to complement the creamy mustard sauce.

Mary Berry Dijon Chicken Recipe

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Mary Berry Dijon Chicken is a flavorful and creamy dish featuring tender chicken breasts cooked in a rich Dijon mustard and white wine cream sauce. This recipe combines the sweetness of shallots and the tang of Dijon mustard to create an elegant yet easy-to-make dinner perfect for any occasion.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: British

Ingredients

Scale 1x2x3x

Chicken and Cooking Fats

• 1 ounce butter
• 2 tablespoons olive oil
• 6 small skinless and boneless chicken breasts (150g each)

Aromatics and Sauce

• 1 banana shallot, finely sliced
• 2 garlic cloves, crushed
• 300 ml (10 fl oz) white wine
• 2 tablespoons Dijon mustard
• 300 ml (10 fl oz) pouring double cream
• Salt to taste
• Freshly ground black pepper to taste
• Few finely snipped chives to garnish

Instructions

1. Heat fats: Heat the butter and olive oil in a deep frying pan until they melt and combine.
2. Season chicken: Season each chicken breast with a pinch of salt and a dash of freshly ground black pepper.
3. Brown chicken: Place the chicken breasts in the pan once the butter is sizzling. Cook over high heat for about 3-4 minutes on each side until golden brown and nicely seared.
4. Remove chicken: Take the browned chicken breasts out of the pan and set aside.
5. Sauté shallots: Add the finely sliced shallots to the same pan and sauté over high heat for one minute until they start to sizzle.
6. Add garlic: Stir in the crushed garlic cloves.
7. Cook shallots and garlic: Cover the pan with a lid, reduce the heat, and gently cook for 5-10 minutes until the shallots soften and develop a delicate brown color.
8. Deglaze with wine: Pour in the white wine and bring to a vigorous boil, stirring continuously. Let it reduce by about two-thirds over approximately 5 minutes to concentrate the flavors.
9. Make the sauce: Add the Dijon mustard and pouring double cream to the pan. Stir well and simmer for 3-4 minutes until the sauce thickens slightly.
10. Season sauce: Adjust seasoning by adding salt and black pepper to taste.
11. Return chicken: Place the chicken breasts back into the pan along with any juices that collected. Cover with the lid again.
12. Simmer chicken: Reduce the heat to low and let it simmer gently for about 15 minutes until the chicken is tender and fully cooked through.
13. Serve: Serve each chicken breast whole or carve each into three portions as preferred.
14. Garnish: Spoon the mustard cream sauce generously over the chicken and garnish with finely snipped fresh chives.

Notes

• Make sure the chicken is cooked through by checking that juices run clear.
• You can substitute the banana shallot with a small regular shallot or mild onion if unavailable.
• White wine adds depth to the sauce, but if preferred, chicken stock can be used as a non-alcoholic alternative.
• Pouring double cream creates a rich, smooth sauce – use heavy cream if unavailable.
• This dish is best served fresh but can be gently reheated on the stovetop without overcooking the chicken.

Keywords: Mary Berry, Dijon Chicken, creamy chicken, mustard sauce, British recipe, chicken breasts, easy dinner