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Mary Berry Dijon Chicken Recipe

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★★★★★

4.5 from 252 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/mary-berry-dijon-chicken-recipe/