Description
This Mary Berry Dijon Chicken recipe is a classic and easy-to-make dish featuring tender chicken breasts seared to golden perfection and simmered in a luscious creamy Dijon mustard sauce. Ideal for a comforting family meal, this recipe highlights subtle flavors from shallots, garlic, and a non-alcoholic white wine alternative to create an elegant, delicious sauce.
Ingredients
Scale
Chicken and Seasoning
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats
- 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 and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken for 4-6 minutes per side until beautifully golden brown. Remove the 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 of non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons Dijon mustard until the mixture is smooth. Stir in 300ml of pouring double cream. Bring the sauce to a very gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly and 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 spoonful of the Dijon cream sauce, garnished with finely snipped chives. This dish pairs wonderfully with mashed potatoes or green vegetables.
Notes
- Ensure chicken breasts are dried well before searing for a nice golden crust.
- You can substitute non-alcoholic white wine alternative with chicken broth if preferred.
- Simmer sauce gently to avoid curdling the cream.
- Use a meat thermometer to check chicken doneness for food safety.
- Garnish with fresh chives for a subtle onion flavor and attractive presentation.
