Mary Berry Dijon Chicken Recipe
Mary Berry Dijon Chicken is a classic British dish featuring tender, pan-seared chicken breasts cooked in a creamy Dijon mustard and white wine sauce. This comforting recipe combines the richness of double cream with the sharpness of Dijon mustard and the subtle sweetness of shallots, making it an elegant yet easy meal perfect for any occasion.
- 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
Chicken and Seasoning
- 6 small skinless and boneless chicken breasts (150g each)
- Salt to taste
- Freshly ground black pepper to taste
For Cooking
- 1 ounce butter
- 2 tablespoons olive oil
- 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
- A few finely snipped chives to garnish
Instructions
- Heat fats: In a deep frying pan, heat the butter and olive oil together until they meld and the butter melts completely.
- Season chicken: Season each chicken breast with a pinch of salt and a dash of freshly ground black pepper to enhance flavor.
- Sear chicken: Place the chicken breasts in the hot pan once the butter begins sizzling. Cook over high heat for 3-4 minutes on each side to brown the chicken beautifully.
- Remove chicken: Once browned, remove the chicken breasts from the pan and set aside temporarily.
- Sauté shallots: Add the finely sliced shallots to the same pan and let them sizzle on high heat for one minute to release their aroma.
- Add garlic and cook gently: Stir in the crushed garlic cloves, cover the pan with a lid, reduce the heat, and cook gently for 5-10 minutes until shallots turn soft and lightly brown.
- Deglaze with wine: Pour in the white wine and bring it to a vigorous boil. Stir continuously for about 5 minutes until the wine reduces by two-thirds, concentrating the flavors.
- Add mustard and cream: Mix in the Dijon mustard and pouring double cream, stirring well. Allow the sauce to meld and thicken slightly over 3-4 minutes.
- Season sauce: Adjust the seasoning with salt and freshly ground black pepper to taste.
- Simmer chicken: Return the chicken breasts and any juices to the pan. Cover with a lid, reduce heat to a simmer, and cook gently for approximately 15 minutes until the chicken is tender and fully cooked through.
- Prepare for serving: Either serve each chicken breast whole or carve each into three portions for easier plating.
- Garnish and serve: Spoon the creamy Dijon sauce generously over the chicken and garnish with finely snipped fresh chives for a bright, fresh finish.
Notes
- Use skinless and boneless chicken breasts for quicker cooking and ease of eating.
- Reducing the white wine ensures a concentrated flavor without excess liquid.
- Simmer gently to keep chicken moist and avoid drying out.
- This dish pairs wonderfully with mashed potatoes, steamed vegetables, or crusty bread to soak up the sauce.
- For a lighter version, substitute pouring double cream with crème fraîche or half cream.
Keywords: Mary Berry chicken, Dijon chicken, creamy mustard chicken, British chicken recipe, pan-fried chicken, white wine sauce chicken, easy chicken dinner
Find it online: https://dishedbydana.com/mary-berry-dijon-chicken-recipe/
