Description
Mary Berry’s Dijon chicken brings elegant French countryside charm to your dinner table. Creamy mustard sauce and tender chicken create a sophisticated meal perfect for home cooks craving restaurant-quality comfort.
Ingredients
Scale
Main Ingredients:
- 6 chicken breasts (150g each)
- 300 ml (10 fl oz) white wine
- 300 ml (10 fl oz) double cream
Seasoning and Flavoring Ingredients:
- 2 tablespoons Dijon mustard
- 1 banana shallot, finely sliced
- 2 garlic cloves, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Ingredients:
- 1 ounce butter
- 2 tablespoons olive oil
- Fresh chives, for garnish
Instructions
- Prepare a skillet by warming butter and olive oil over medium heat, creating a sizzling surface for cooking.
- Generously season chicken breasts with salt and pepper, then carefully place them in the hot pan, allowing each side to develop a rich golden-brown crust for 3-4 minutes.
- Transfer the seared chicken to a separate plate, keeping it warm and ready for later incorporation.
- Introduce finely chopped shallots to the same pan, gently sautéing for one minute before adding minced garlic and continuing to cook briefly.
- Reduce heat, cover the pan, and allow shallots to slowly caramelize and soften over 5-10 minutes, developing a sweet, golden appearance.
- Deglaze the pan by pouring white wine, increasing heat to create a rapid boil and reducing the liquid by approximately two-thirds, concentrating the flavors.
- Incorporate Dijon mustard and cream into the pan, stirring thoroughly to create a smooth, velvety sauce that gently simmers and slightly thickens over 3-4 minutes.
- Carefully return the chicken to the pan, nestling the pieces into the creamy sauce, then cover and simmer for 15 minutes until the chicken reaches perfect doneness.
- Plate the chicken, generously coating with the luxurious sauce, and sprinkle freshly chopped chives for a vibrant, aromatic finish.
Notes
- Choose chicken breasts of uniform thickness to ensure even cooking and prevent dry or undercooked sections.
- Pat chicken dry before seasoning to help achieve a beautiful golden-brown sear and develop rich flavor layers.
- Use a meat thermometer to check internal chicken temperature reaches 165°F for safe consumption without overcooking.
- Swap cream with Greek yogurt or coconut milk for lighter, dairy-free alternatives that maintain sauce’s creamy texture.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 464 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 145 mg