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Mary Berry Dijon Chicken Recipe

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4.3 from 48 reviews

Mary Berry’s Dijon Chicken is a succulent and creamy dish featuring tender chicken breasts cooked in a rich Dijon mustard and white wine sauce. This recipe combines the sharpness of mustard with the smoothness of double cream and the aromatic flavors of garlic and shallots, making for an elegant yet straightforward meal perfect for weeknight dinners or special occasions.

Ingredients

Chicken

  • 6 small skinless and boneless chicken breasts (150g each)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Sauce and Cooking Base

  • 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
  • Few finely snipped chives, to garnish

Instructions

  1. Prepare the pan: Heat the butter and olive oil in a deep frying pan until they melt together and are hot.
  2. Season the chicken: Season each chicken breast with a pinch of salt and a dash of freshly ground black pepper.
  3. Brown the chicken: Place the chicken breasts in the pan once the butter is sizzling. Cook over high heat, browning each side for about 3-4 minutes until they achieve a beautiful golden brown color.
  4. Remove chicken: Take the browned chicken breasts out of the pan and set aside to rest.
  5. Sauté shallots: Add the finely sliced shallots to the same pan and let them sizzle over high heat for about one minute.
  6. Add garlic: Stir in the crushed garlic cloves immediately after the shallots.
  7. Cook shallots and garlic: Cover the pan with a lid, reduce the heat to low, and let the shallots and garlic gently cook for 5-10 minutes until the shallots are soft and lightly browned.
  8. Deglaze with wine: Pour in the white wine and bring it to a vigorous boil. Stir continuously for about 5 minutes until the liquid reduces by approximately two-thirds.
  9. Add mustard and cream: Stir in the Dijon mustard and pouring double cream, combining well. Let the sauce cook for 3-4 minutes until it slightly thickens and flavors meld.
  10. Season sauce: Adjust seasoning by adding a bit of salt and pepper to taste.
  11. Simmer chicken in sauce: Return the chicken breasts, along with any juices accumulated, back to the pan. Cover again with the lid, reduce heat to a low simmer, and cook for approximately 15 minutes until the chicken is tender and fully cooked through.
  12. Serve: Plate each chicken breast whole or carve them into three portions per breast. Spoon the Dijon sauce generously over the chicken and garnish with finely snipped fresh chives.

Notes

  • Use skinless, boneless chicken breasts for quick, even cooking and to allow the sauce to cling nicely.
  • When browning the chicken, avoid moving it around too much to develop a good sear.
  • Reduction of wine is key to concentrate flavors, so don’t rush this step.
  • Simmer gently to keep chicken tender and prevent cream from curdling.
  • Serve with mashed potatoes, steamed vegetables, or rice for a complete meal.

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