Description
This Mary Berry Dijon Chicken recipe offers a classic and easy preparation of tender chicken breasts cooked in a creamy Dijon mustard sauce. The dish features a rich blend of shallots, garlic, and a non-alcoholic white wine alternative, creating a flavorful sauce that perfectly complements the seared chicken. Ideal for a comforting family dinner, it pairs excellently with mashed potatoes or green vegetables.
Ingredients
Scale
Chicken and Seasoning
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Fat
- 1 ounce butter
- 2 tablespoons olive oil
Aromatics and Sauce
- 1 banana shallot, finely sliced
- 2 garlic cloves, crushed
- 300ml (10 fl oz) non-alcoholic white wine alternative
- 2 tablespoons Dijon mustard
- 300ml (10 fl oz) pouring double cream
- Few finely snipped chives, to garnish
Instructions
- Prepare & Sear Chicken: Pat chicken breasts thoroughly dry. Season generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until beautifully golden brown. Remove chicken from the pan and set aside.
- Sauté Aromatics & Deglaze: Reduce heat to medium. Add 1 ounce butter to the skillet. Sauté the finely sliced shallot for 3-5 minutes until softened. Stir in crushed garlic and cook for 1 minute until fragrant. Pour in 300ml (10 fl oz) non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons Dijon mustard until smooth. Stir in 300ml (10 fl oz) pouring double cream. Bring the sauce to a very gentle simmer and cook for 3-5 minutes, stirring occasionally, until slightly thickened and it coats the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the sauce, nestling them in. Spoon some sauce over the chicken. Simmer gently for 8-12 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C). Taste the sauce and adjust seasoning with more salt and pepper if needed.
- Serve: Remove from heat and let rest for 5 minutes. Serve the chicken with a generous spoon of the Dijon cream sauce, garnished with finely snipped chives. Pairs wonderfully with mashed potatoes or green vegetables.
Notes
- Ensure chicken breasts are of even thickness or consider pounding them slightly for even cooking.
- Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C) for safety.
- The non-alcoholic white wine alternative helps achieve a similar flavor without alcohol; dry white grape juice or chicken broth can be substitutes.
- If the sauce becomes too thick, add a splash of water or broth to loosen it.
- For a lighter option, substitute double cream with half-and-half or a plant-based cream alternative.
- Serve with mashed potatoes, steamed vegetables, or rice to complement the creamy sauce.
