Print

Mary Berry Dijon Chicken Recipe

Mary Berry Dijon Chicken Recipe
Print Recipe

★★★★★

5.1 from 29 reviews

Mary Berry’s Dijon Chicken is a creamy, flavorful dish featuring tender chicken breasts cooked in a rich Dijon mustard and white wine sauce, finished with fresh chives. This classic British recipe offers a perfect balance between tangy mustard and smooth cream, ideal for a comforting yet elegant weeknight meal.

Ingredients

Scale

Chicken and Cooking Base

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

Vegetables and Aromatics

  • 1 banana shallot (finely sliced)
  • 2 garlic cloves (crushed)

Liquids and Seasoning

  • 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

Garnish

  • A few finely snipped chives

Instructions

  1. Heat fats: Heat the butter and olive oil together in a deep frying pan until they meld and the butter starts to sizzle.
  2. Season chicken: Season each chicken breast with salt and freshly ground black pepper evenly on both sides.
  3. Brown chicken: Place chicken breasts in the hot pan and cook over high heat, browning each side for 3-4 minutes until golden and crisp on the surface.
  4. Remove chicken: Remove the browned chicken from the pan and set aside, retaining any juices in the pan.
  5. Sauté shallots: Add the finely sliced shallots to the same pan and cook on high heat for about a minute until they start to sizzle.
  6. Add garlic: Stir in the crushed garlic cloves with the shallots.
  7. Cook gently: Cover the pan with a lid, reduce heat to low, and let the shallots and garlic soften and turn light brown over 5-10 minutes.
  8. Add wine: Pour in the white wine and bring to a vigorous boil, stirring continuously for about 5 minutes until the liquid reduces by two-thirds.
  9. Make sauce: Stir in the Dijon mustard and pouring double cream thoroughly, and cook for 3-4 minutes until the sauce thickens slightly.
  10. Season sauce: Add salt and freshly ground black pepper according to taste to balance the flavors.
  11. Return chicken: Place the browned chicken breasts back into the pan with their juices, cover with the lid, and reduce heat to a low simmer.
  12. Simmer chicken: Allow the chicken to cook gently in the sauce for approximately 15 minutes until tender and fully cooked through.
  13. Serve: Plate each chicken breast whole or carve them into three portions as preferred.
  14. Garnish and enjoy: Spoon the creamy Dijon sauce generously over the chicken and sprinkle with finely snipped fresh chives before serving.

Notes

  • You can substitute the white wine with chicken stock if preferred for an alcohol-free version.
  • Make sure not to overcook the chicken to keep it tender and juicy.
  • For a lighter option, use single cream instead of double cream.
  • The shallots add a delicate sweetness; avoid using yellow onions as they may overpower the dish.
  • Serve with mashed potatoes, steamed vegetables, or rice for a complete meal.
  • Leftovers keep well refrigerated for up to 2 days and can be gently reheated.

Nutrition

Keywords: Mary Berry, Dijon chicken, creamy mustard chicken, British recipe, easy chicken dinner, white wine sauce chicken

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